Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang).

Foods · 2024 · PMC11507495 · PMID 39456388

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an increasing trendno p-value reported

The protein content ranged from 4.9 (C03) to 13.0% (C15) and showed an increasing trend with age.

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