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Microbiological Studies of Korean Native Soy-sauce Fermentation -A Study on the Microflora Changes during Korean Native Soy-sauce Fermentation-

Woojin Lee, Duck-Hiyon Cho

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Key concepts: Fermentation, Food science, Lactic acid, Bacteria, Microorganism, Chemistry, Leuconostoc, Biology

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Microbiological Studies of Korean Native Soy-sauce Fermentation -A Study on the Microflora Changes during Korean Native Soy-sauce Fermentation- — Research Paper | ScholarLens