Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food |
Jeong, Do-Won
(Department of Food Science and Biotechnlogy, Kyonggi University)
Kim, Hye-Rim (Department of Food Science and Biotechnlogy, Kyonggi University) Jung, Gwangsick (Department of Food Science and Biotechnlogy, Kyonggi University) Han, Seulhwa (Department of Food Science and Biotechnlogy, Kyonggi University) Kim, Cheong-Tae (Nongshim Co., Ltd.) Lee, Jong-Hoon (Department of Food Science and Biotechnlogy, Kyonggi University) |
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