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Inhibitory Effect of Spices on Biogenic Amine Production in Myeolchi-Jeot, Korean Salted and Fermented Anchovy

  • HAN-JOON HWANG
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Inhibitory Effect of Spices on Biogenic Amine Production in Myeolchi-Jeot, Korean Salted and Fermented Anchovy
저자
HAN-JOON HWANG
학회명
.

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