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NTIS 바로가기생명과학회지 = Journal of life science, v.32 no.10, 2022년, pp.803 - 811
하광수 ((재)발효미생물산업진흥원) , 정호진 ((재)발효미생물산업진흥원) , 노윤정 ((재)발효미생물산업진흥원) , 김진원 ((재)발효미생물산업진흥원) , 정수지 ((재)발효미생물산업진흥원) , 정도연 ((재)발효미생물산업진흥원) , 양희종 ((재)발효미생물산업진흥원)
Despite the importance of traditional Korean fermented foods, little is known about the microbial communities and diversity of fermented soy products. To gain insight into the unexplored microbial communities of both Doenjang (DJ) and Ganjang (GJ) that may contribute to the fermentation in Korean tr...
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