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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Characterization of yakju brewed from glutinous rice and wild-type yeast strains isolated from nuruks

Hye Ryun Kim1, Jae-Ho Kim, Dong-Hoon Bae

  • 1Korean Alcoholic Beverage Research Center, Korea Food Research Institute, Seongnam 463-746, Korea.

Journal of Microbiology and Biotechnology
|January 4, 2011
PubMed

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