Article Versions Notes

Lee S, Kim D-S, Son Y, Le H-G, Jo SW, Lee J, Song Y, Kim H-J. Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract. Foods. 2022; 11(1):63. https://doi.org/10.3390/foods11010063

Lee, Sun, Dong-Shin Kim, Yejin Son, Huong-Giang Le, Seung Wha Jo, Jungmi Lee, Yeji Song, and Hyun-Jin Kim. 2022. "Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract" Foods 11, no. 1: 63. https://doi.org/10.3390/foods11010063

Lee, S., Kim, D. -S., Son, Y., Le, H. -G., Jo, S. W., Lee, J., Song, Y., & Kim, H. -J. (2022). Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract. Foods, 11(1), 63. https://doi.org/10.3390/foods11010063