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Journal: Foods, 2021
Volume: 10
Number: 372

Article: Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
Authors: by Yongwoo Jo, Woo-suk Bang and Mina K. Kim
Link: https://www.mdpi.com/2304-8158/10/2/372

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