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Quality characteristics and antioxidant activity of Doenjang made from lipoxygenase-free genotypes soybeans

Lee, S.-J.; Kim, I.-S.; Hu, W.-S.; Ha, E.-S.; Chung, J.-I.; Sung, N.-J.

ArticleIssue Date2016CitationJournal of the Korean Society of Food Science and Nutrition, v.45, no.1, pp 35 - 43PublisherKorean Society of Food Science and Nutrition
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