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Jung, H.W., Kim, J.E., Seo, J.H. and Lee, S.P. (2010) Physicochemical and Antioxidant Properties of Red Ginseng Marc Fermented by Bacillus subtilis HA with Mugwort Powder Addition. Journal of the Korean Society of Food Science and Nutrition, 39, 1391-1398.
https://doi.org/10.3746/jkfn.2010.39.9.1391

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