,

Comparison of volatile metabolites produced by different starters in fermented soybeans

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Elucidation of flavor characteristics of Korean traditional fermented sauces

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Comparison of volatile compounds in fermented brown rice and white rice

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The effects of precursors on the formation of lactones in rice fermented by lactobacillus paracasei

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Development of analytical method to determine aldehydes in makgeolli, Korean traditional alcoholic beverages