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NTIS 바로가기생명과학회지 = Journal of life science, v.26 no.4 = no.192, 2016년, pp.496 - 502
숩라마니얀 다라니다란 (제주대학교 해양의생명과학부) , 허문수 (제주대학교 해양의생명과학부)
This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are re...
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