,

Characterization of volatile components in Gamdongchotmoo Kimchi

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Metabolomic Analysis of Doenjang(Korean Soybean Paste) during Fermentation

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Development of Savory-Type Process Flavor Using Hydrolyzed Fermented Soybeans

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Formation of volatile components from thermal interactions of theanine with reducing sugars

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Comparison of volatiles and key odorants in different fruit bodies of pine-mushroom (Tricholoma matsutake sing.)