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전통 발효식품 중 된장의 화학적 위해 인자인 바이오제닉 아민 저감화 방법A reduction method of biogenic amines that chemical hazard factors of soybean among traditional fermented food
- Alternative Title
- A reduction method of biogenic amines that chemical hazard factors of soybean among traditional fermented food
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- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)