Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation

Citation:
Mannaa, M., S. - S. Cho, Y. - S. Seo, and I. Park, "Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation", Fermentation, vol. 7, issue 2, pp. 93, 2021.
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