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KMID : 0380620030350020291
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Korean Journal of Food Science and Technology
2003 Volume.35 No. 2 p.291 ~ p.296
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Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacillus subtilis Koji and Rhizopus oryzae Koji
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Abstract
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