TY  - BOOK
AU  - Bo Young Jeon and Doo Hyun Park
TI  - Effect of Rice (Oryza sativa L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste)
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/effect_of_rice_oryza_sativa_l._added_to_meju_korean_soybean_koji_dough_on_variation_of_nutritional_ingredients_and_bacterial_community_diversity_in_doenjang_korean_soybean_paste.pdf
ER  -