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NTIS 바로가기Food chemistry, v.83 no.3, 2003년, pp.339 - 342
AbstractFractions isolated by gel filtration chromatography from the water-soluble extract of a doenjang (soybean paste) were subjected to sensory analysis and chemical analysis in order to elucidate the contribution of taste compounds to their sensory properties. Saltiness was the predominant taste...
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