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Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens
Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens
2020
Dong-Sun Shin
Hye-Sun Choi
Induck Choi
Ji Young Park
Nam-Geol Kim
Seuk-Ki Lee
Kwang Ho Jeong
Chang Hwan Park
Keywords:
Bacillus amyloliquefaciens
Fermentation
Chemistry
Food science
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