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Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSGopen access

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Choi, M.H.; Park, H.R.; Choi, J.S.; Bae, W.Y.; Seo, W.T.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.2, pp 254 - 265PublisherKorean Society of Food Preservation
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