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Lee M, Kim D, Lee KW, Chang JY. Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits. J. Microbiol. Biotechnol. 2024;34:1653-1659. https://doi.org/10.4014/jmb.2403.03011