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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.343 - 350
윤정현 (과학기술연합대학원대학교) , 이장은 (과학기술연합대학원대학교)
In this article, we report a case study on the cause of abnormal fermentation of Takju based on a microbial community analysis of wheat-based Nuruk and Takju using next-generation sequencing. The microbial community showed notable changes during alcoholic fermentation. Members of the genera Aspergil...
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