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Studies on the reduction of salt concentration in fermented foods Part XIII. Amino acids of water soluble and butanol soluble fractions from non-salted and several kinds of soybean miso.
OKADA, Yasuji, YAMAGUCHI, Naohiko, YOSHII, HisaoVolume:
37
Year:
1990
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.37.6_413
File:
PDF, 382 KB
1990