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Effect of decaffeination using ethyl acetate on volatile components of green tea

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Analysis of free amino acids in Gochujang according to different koji and fermented periods

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Metabolomic Analysis Of Korean Soybean Paste During Fermentation

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Profiling of water-solouble organic acids, sugars and sugar alcohols in Doen-jang during fermentation

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Metabolomic analysis of fermented soybean paste by 1H NMR and multivariate statistical analysis