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11
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Active since
2022
Woo Soo Jeong is an author specializing in acidity during fermentation, bacterial fermentation, and reference strains.
Publications per year
2022–2022
Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
Sun‐Hee Kim, Joo-Yeon Kim, Woo Soo Jeong et al. · Korean Journal of Food Preservation · 2022 · 11 citations · Full text
Agriculture, Food Science, Microbiology +17
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