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Journal: Foods, 2020
Volume: 9
Number: 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: by Mohamed Mannaa, Young-Su Seo and Inmyoung Park
Link: https://www.mdpi.com/2304-8158/9/10/1346

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