Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes) (천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성)
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- Food Science and Preservation
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- v.21 no.2
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- pp.231-238
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- 2014