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In this study, samples of Korean Doenjang, a dietary soybean fermented food, were prepared using three fungal strains (Aspergillus oryzae J (A), Mucor racemosus 15 (M15), and Mucor racemosus 42 (M42) and bacterial strain Bacillus subtilis TKSP 24 (B) as starter cultures. The resulting Doenjang samples were evaluated for their total phenolic contents, antioxidant activities based on DPPH and nitrite...
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