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Journal: MicroorganismsVolume: 9Number: 1348
Article: Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
- Authors:
- Su-Ji Jeong1,
- Myeong-Seon Ryu1 and
- Hee-Jong Yang1
- et al.
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