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High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

Food ChemistryFood FermentationBiotechnologyMicrobial EcologyFood MicrobiologyFoodomicsMicrobiologyMicrobiomeMicrobial CommunityMedicineSoybean PasteHigh-throughput SequencingHealth Sciences