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1 Results:UU:VOLUME15NUMBER42006AUGUST PP:한국식품과학회 AA:CHAN HO JANG 0.268 sec.
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Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
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