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KMID : 1007520070160020320
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Food Science and Biotechnology
2007 Volume.16 No. 2 p.320 ~ p.324
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Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
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Cho Kye-Man
Seo Weon-Taek
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Abstract
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KEYWORD
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soybean fermented food, bacterial diversity, 16S rRNA gene, culture-independent
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