Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation
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Title
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation
Authors
Keywords
Ganjang, Fermented soy sauce, Microbial community, Metabolites, Meju, Solar salt, Debaryomyces, Tetragenococcus, Staphylococcus
Journal
FOOD MICROBIOLOGY
Volume 92, Issue -, Pages 103591
Publisher
Elsevier BV
Online
2020-07-03
DOI
10.1016/j.fm.2020.103591
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