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NTIS 바로가기Microbiology and biotechnology letters = 한국미생물·생명공학회지, v.49 no.4, 2021년, pp.552 - 558
문채윤 (제주대학교 해양과학대학 수산생명의학과) , 허문수 (제주대학교 해양과학대학 수산생명의학과)
Traditional foods are manufactured according to the characteristics of each region for the nations of the world. Korea has mainly farmed, and seasonings have developed around rice and vegetables. In fermented foods, lactic acid bacteria such as Lactobacillus sp. and Pediococcus sp. and Bacillus sp. ...
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