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The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans

Ung-Kyu Choi, Mihyang Kim, Nan Hee Lee, Yeon-Shin Jeong, O-Jun Kwon, Youngchan Kim, Young‐Hyun Hwang

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Key concepts: Germination, Food science, Fermentation, Chemistry, Taste, Raw material, Sprouting, Odor

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