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Author: Young Joo Kim
1 Articles are founded.
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122
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https://doi.org/10.5851/kosfa.2016.36.1.122