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Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces
Version of Record online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages C146–C156, April 2006
How to Cite
Lee, S.M., Seo, B.C. and Kim, Y.-S. (2006), Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces. Journal of Food Science, 71: C146–C156. doi: 10.1111/j.1365-2621.2006.tb15610.x
- Issue online: 30 JUN 2006
- Version of Record online: 30 JUN 2006
- MS 20050574 Submitted 9/26/05, Revised 10/31/05, Accepted 12/19/05.
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