Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|M2853-M2859

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : M2853-M2859

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