National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Kim, J.-K.

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Kim, J.-K.; Chang, H.-G.; Seo, J.-S.; Lee, S.-J., Character impact compounds in flavors of Korean soy sauce manufactured with the traditional and the improved Meju, J. Mictrobiol., Biotechnol., 1993, 3, 4, 270-276. [all data]