Composition of Free Sugars, Organic Acids, Free Amino Acids and Oligopeptides of Kochujang Seasoning Made in Korea.
Open Access
- 1 January 1994
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 41 (8) , 568-573
- https://doi.org/10.3136/nskkk1962.41.568
Abstract
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