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bibliographicCitation Giri A, Osako K, Okamoto A, Okazaki E, Ohshima T. Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso. Journal of Food Science. 2012 Jan 17;77(2). doi: 10.1111/j.1750-3841.2011.02540.x.
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title Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso
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