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Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.
Foods. 2020 Dec 28;10(1):54. doi: 10.3390/foods10010054.
Foods. 2020.
PMID: 33379207
Free PMC article.
Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production.
Hong HH, Kim MK.
Hong HH, et al.
Foods. 2020 Jul 23;9(8):975. doi: 10.3390/foods9080975.
Foods. 2020.
PMID: 32717857
Free PMC article.
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