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- Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar vol.23, pp.4, 2017, https://doi.org/10.13050/foodengprog.2019.23.4.258
- Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents vol.28, pp.2, 2021, https://doi.org/10.11002/kjfp.2021.28.2.169