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1996•Applied Biological ChemistryRequires access

Effect of Fermentation Temperature and Salt Concentration on the Fermentation Rate of Dongchimi

Sang-Keun Chang, Soon‐Nam Ko, Hee‐Sook Choi, Jong-Goon Kim, Woo‐Jung Kim

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Key concepts: Fermentation, Chemistry, Salt (chemistry), Food science, Organic chemistry

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