Published in
Elsevier, LWT - Food Science and Technology, (150), p. 111940, 2021
DOI: 10.1016/j.lwt.2021.111940
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Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation
Journal article published in 2021 by
Jungyeon Kim,
Ha Eun Lee,
Yeojin Kim,
Jungwoo Yang 
,
Sung-Joon Lee,
Young Hoon Jung
,
Sung-Joon Lee,
Young Hoon Jung
This paper is made freely available by the publisher.
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