Physiological Activities of Korean Traditional Soybean-Fermented Royal Court Soy Sauces, Gungjungjang
Lee, N.K., Chung-Ang University, Anseong, Republic of Korea, Ryu, Y.J., Chung-Ang University, Anseong, Republic of Korea, Yeo, I.C., Chung-Ang University, Anseong, Republic of Korea, Kwon, K.O., Sangchon Food Product, Yongin, Republic of Korea, Suh, E.M., Sangchon Food Product, Yongin, Republic of Korea, Hahm, Y.T., Chung-Ang University, Anseong, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2012)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.02.2012)
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