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논문명 Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
학술지명 FOODS
저자 Danyi Ma1,5, Dong Ho Suh2,5, Jiaying Zhang1, Yufan Chao1, Alan W. Duttlinger1,3, Jay S. Johnson3, Choong Hwan Lee2,4* & Yuan H. Brad Kim1*
논문번호 10:6-1377
게재년월 2021.06
첨부파일

https://www.mdpi.com/2304-8158/10/6/1377 

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