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Journal: Antioxidants, 2021
Volume: 10
Number: 2004

Article: Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
Authors: by Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang and Xiang Xiao
Link: https://www.mdpi.com/2076-3921/10/12/2004

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