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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.35 no.5, 2020년, pp.438 - 446
Woo, So Young (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Lee, Sang Yoo (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Tian, Fei (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Jeong, A-Yeong (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Yoo, Cha Nee (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Kang, Seung Yoon (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) , Chun, Hyang Sook (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
Meju and nuruk (respectively soybean and malt) are traditional Korean fermentation starters that are vulnerable to contamination by harmful microorganisms such as aflatoxigenic fungi and their associated aflatoxins (AFs). In this study, Aspergillus spp. were isolated and identified from a total of 5...
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