Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica
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Kim, Jong-Suk
(Korea Fermented Food Research Institute)
Wang, Su-Bin (Dept. of Food and Nutrition, Sunchon National University) Kang, Seong-Koo (Korea Fermented Food Research Institute) Cho, Young-Sook (Dept. of Food and Nutrition, Sunchon National University) Park, Seok-Kyu (Korea Fermented Food Research Institute) |
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