| 标题 |
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Microbiology 作者:Byung Hee Chun; Kyung Hyun Kim; Sang Eun Jeong; Che Ok Jeon 出版日期:2020-04-01 |
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(2025-6-4)