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Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

Soybean FermentationFood FermentationIn Vitro FermentationVolatile CompoundsPlant-microbe InteractionPredominant BacteriaMicrobial EcologyFood MicrobiologyAlternative Protein SourceMicrobiologyMicrobiomeMedicineHealth Sciences