Effect of fermented vinegar on the reduction in trimethylamine in konjac glucomannan gel
Crossref DOI link: https://doi.org/10.1007/s13765-017-0280-1
Published Online: 2017-04-26
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Hye-yeon
Hwang, Se-hee
Lee, Jin-hee
Funding for this research was provided by:
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (KR) (315066031SB010)
License valid from 2017-04-26