Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
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Title
Chromohalobacteris a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 12, Pages M2853-M2859
Publisher
Wiley
Online
2015-10-25
DOI
10.1111/1750-3841.13114
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