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Journal: FoodsVolume: 9Number: 1346
Article: Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels
  • Authors:
  • Mohamed Mannaa1,2,
  • Young-Su Seo1,* and
  • Inmyoung Park3,*
Link: https://www.mdpi.com/2304-8158/9/10/1346

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