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HOME > J. Microbiol > Volume 50(3); 2012 > Article
Research Support, Non-U.S. Gov't
Zygomycota Associated with Traditional Meju, a Fermented Soybean Starting Material for Soy Sauce and Soybean Paste
Seung-Beom Hong 1, Dae-Ho Kim 1, Mina Lee 1, Seong-Yeol Baek 2, Soon-wo Kwon 1, Jos Houbraken 3, Robert A. Samson 3
Journal of Microbiology 2012;50(3):386-393.
DOI: https://doi.org/10.1007/s12275-012-1437-6
Published online: June 30, 2012
1Korean Agricultural Culture Collection, National Academy of Agricultural Science, RDA, Suwon 441-707, Republic of Korea, 2Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA, Suwon 441-707, Republic of Korea, 3CBS-KNAW Fungal Biodiversity Centre, 3508AD Utrecht, The Netherlands
Corresponding author:  Seung-Beom Hong , Tel: +82-31-299-1866, 
Received: 31 August 2011   • Accepted: 7 November 2011
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    Zygomycota Associated with Traditional Meju, a Fermented Soybean Starting Material for Soy Sauce and Soybean Paste
    J. Microbiol. 2012;50(3):386-393.   Published online June 30, 2012
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