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Comparison of the quality characteristics of Korean fermented red pepper-soybean paste ( Gochujang) Meju made with soybeans ( Glycine max L.) germinated under dark and light conditions.
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- Food Science & Biotechnology, 2014, v. 23, n. 4, p. 1223, doi. 10.1007/s10068-014-0167-4
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Characterization of 3D Organotypic Culture of Mouse Adipose-Derived Stem Cells.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 7, p. 3931, doi. 10.3390/ijms25073931
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- Article