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Journal: Foods, 2022
Volume: 11
Number: 909
Article:
Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry
Authors:
by
Eiseul Kim, Ji-Eun Won, Seung-Min Yang, Hyun-Jae Kim and Hae-Yeong Kim
Link:
https://www.mdpi.com/2304-8158/11/7/909
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