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KMID : 0366119940220020120
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Korean Journal of Applied Microbiology & Bioengineering
1994 Volume.22 No. 2 p.120 ~ p.125
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The Effect of Salt Concentrations on the Production of Volatile Organic Acids by Zygosaccharomyces rouxii, a Soy Sauce Yeast
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Abstract
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KEYWORD
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Zygosaccharomyces rouxii, volatile organic acids, soy sauce
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Listed journal information
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