Identification of Microorganisms, Cladosporium sp. and Sterigmatomyces sp., Proliferated on the Surface of Traditional Soy Sauce, and the Effect of NaCl Concentration on Their Enzymatic Activity
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Lee, Nam-Keun
(Department of Biotechnology (BK21 program), Chung-Ang University)
Ryu, Young-Jun (Department of Biotechnology (BK21 program), Chung-Ang University) Yeo, In-Cheol (Department of Biotechnology (BK21 program), Chung-Ang University) Park, Sung-Joon (Department of Biotechnology (BK21 program), Chung-Ang University) Kwon, Ki-Ok (Sangchon Food Product) Cha, Chang-Jun (Department of Biotechnology (BK21 program), Chung-Ang University) Hahm, Young-Tae (Department of Biotechnology (BK21 program), Chung-Ang University) |
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