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Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes

Hyun Wook Jang, Ji Ho Choi, Shin Young Park, Bo Ram Park

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.785-792

DOI:https://doi.org/10.7318/KJFC/2019.34.6.785
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