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KMID : 1234420070350040325
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Korean Journal of Microbiololgy and Biotechnology
2007 Volume.35 No. 4 p.325 ~ p.333
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Characteristics of Bacterial-Koji and Doenjang(soybean paste) Made by using Bacillus subtilis DJI
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Chang Mi
Chang Hae-Choon
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Abstract
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KEYWORD
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B. subtilis DJI, bacterial-koji, doenjang, soybean paste, fibrinolytic activity
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