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Journal: Fermentation, 2021
Volume: 7
Number: 93
Article:
Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
Authors:
by
Mohamed Mannaa, Seong-Soon Cho, Young-Su Seo and Inmyoung Park
Link:
https://www.mdpi.com/2311-5637/7/2/93
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