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Change of Quality Characteristics of Meju during Fermentation with Multiple Starters
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.524-531
DOI:https://doi.org/10.9799/ksfan.2020.33.5.524
Open abstract
Change of Quality Characteristics of Meju during Fermentation with Multiple Starters
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.524-531
DOI:https://doi.org/10.9799/ksfan.2020.33.5.524