Lee, H. & Kim, Y. (2022). Development of a low-salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor larvae powder. Journal of Food Processing and Preservation, 46(95), e16546.
논문, 저서
| 제목 | 논문(SDG 3,12,15): Development of a low-salt soy sauce with enhanced flavor and functionality with soy residue and Tenebrio molitor... (Kim, Y. et al., 2022) |
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