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Kim JH, Hwang CE, Lee CK, Lee JH, Kim GM, Jeong SH, Shin JH, Kim JS, Cho KM. Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4. J. Microbiol. Biotechnol. 2014;24:959-968. https://doi.org/10.4014/jmb.1310.10065