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Keyword [Volatile flavor component]
Result: 1 - 3 | Page: 1 of 1
1.
Study On Optimizing Enzyme System By Using Multi-strains During Koji Making And Improving Quality Of Soy Sauce
2.
Study On The Variation Of Flavor Substrances For Fermentation And Superior Conditions Of Soy Sauce
3.
Study On Koji-Making Process Of Soy Sauce With Multi-Strain And Its Impact On Soy Sauce Flavor
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