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2015•Journal of the Korean Society for Applied Biological ChemistryOpen access

Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture

Seon‐A Yoo, Chang-Su Na, Seong‐Eun Park, Seung-Ho Seo, Hong-Seok Son

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Key concepts: Lactobacillus plantarum, Starter, Fermentation, Food science, Chemistry, Ripening, Isoleucine, Lactic acid

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