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Journal: Fermentation, 2021
Volume: 7
Number: 260
Article:
Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
Authors:
by
Jong-Beom Park, Jun-Su Choi, Hye-Won Park, Sae-Byuk Lee and Heui-Dong Park
Link:
https://www.mdpi.com/2311-5637/7/4/260
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