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피인용 문헌
- Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.188
- Distribution of Seven N-Nitrosamines in Food vol.31, pp.3, 2015, https://doi.org/10.5487/TR.2015.31.3.279