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Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent

Min-Jeong Kim1, Sunhyun Park1, Ran-Sook Lee1

  • 1Korea Food Research Institute, Seongnam 463-746, Korea.

Korean Journal for Food Science of Animal Resources
|January 14, 2016
PubMed

Keywords:
S-adenosyl-L-methioninefermented salted seafood probioticsjeotgal

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