Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste (전통장류 유래 Bacillus sp.를 이용한 콩 발효물의 품질 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- 제43권5호
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- pp.756-762
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- 2014