Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation
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Kim, Jong-Wook
(Jeonju Biomaterials Institute)
Doo, Hong-Soo (Jeonju Biomaterials Institute) Kwon, Tae-Ho (Jeonju Biomaterials Institute) Kim, Yong-Suk (Department of Food Science and Technology, Chonbuk National University) Shin, Dong-Hwa (Dong-Hwa Shin Food Institute) |
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