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Enhancement of Antioxidant Effect of Korean Black Soybean by Cheonggukjang Fermentation with Potential Probiotic Bacillus subtilis CSY191

제목
Enhancement of Antioxidant Effect of Korean Black Soybean by Cheonggukjang Fermentation with Potential Probiotic Bacillus subtilis CSY191
저자
조계만
발행일
2013-07-04
학회명
KMS's 40th Anniversary 2013 International Symposium & Annual Meeting

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