,

Effects of antioxidant vitamins on the reduction of volatile off-flavors in fermented soymilk

,

Metabolites profiling of meju prepared by different fermentation methods and periods

,

Comparison of volatile compounds in Doenjang, fermented soybean paste prepared by different methods

,

Sensory characteristics and consumer acceptability of beef stocks containing different types of GSH-Maillard reaction product

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Investigation on the formations of sulfur-containing volatiles in glutathione Maillard reaction products using aroma extract dilution analysis and carbohydrate module labeling study