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Ahmadsah LSF, Min SG, Han SK, Hong Y, Kim HY.  Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.  J. Microbiol. Biotechnol. 2015;25:2049-2057.  https://doi.org/10.4014/jmb.1506.06058

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