Technological Characteristics and Safety of Enterococcus faecium Isolates from Meju, a Traditional Korean Fermented Soybean Food |
Oh, Yeongmin
(Department of Food Science and Biotechnology, Kyonggi University)
Kong, Haram (Department of Food Science and Biotechnology, Kyonggi University) Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University) Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University) |
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