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Preparation of fermented vinegars using mushroom mycelial cultures and characterization of their physicochemical properties
Preparation of fermented vinegars using mushroom mycelial cultures and characterization of their physicochemical properties
2019
Jeong-Han Kim
Il-Sun Baek
Bok-Eum Shin
Yong Seon Lee
Keywords:
Food science
Fermentation
brown rice
Chemistry
Mushroom
Mycelium
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