Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions (지역별 옹기에서 발효된 한국 전통간장의 항산화 활성)
-
- Journal of the Korean Society of Food Science and Nutrition
- /
- v.44 no.6
- /
- pp.847-853
- /
- 2015