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Journal: Foods, 2021
Volume: 10
Number: 372
Article:
Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
Authors:
by
Yongwoo Jo, Woo-suk Bang and Mina K. Kim
Link:
https://www.mdpi.com/2304-8158/10/2/372
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