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Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods
Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods
2016
임정연
김상천
김세나
최용민
양미란
조인희
김행란
Keywords:
Amino acid
Chemistry
Food science
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