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Mun-Kyun Ryu
Mun-Kyun Ryu
Food science
Organoleptic
Chemistry
Lactic acid
Palatability
2
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3
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Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics
2003
Applied Biological Chemistry
Kwang Il Kwon
Jong-Gu Lee
Ryun-Kyung Lee
Jong-Dong Choi
Mun-Kyun Ryu
Moo-Hyeog Im
Ki-Ju Kim
Yeong-Pyo Hong
Yeong-Sun An
Kwang Soo Choi
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Citations (1)
Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems
2003
Korean Journal of Food Science and Technology
Kwang Il Kwon
Jong-Gu Lee
Jong-Dong Choi
Hyun Chae Chung
Mun-Kyun Ryu
Moo-Hyeog Im
Ki-Ju Kim
Yong-Hoon Choi
Young Ji Kim
Cheong Choi
Kwang Soo Choi
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Citations (2)
1