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Journal: Molecules, 2021
Volume: 26
Number: 5658

Article: Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
Authors: by Hung-Yueh Chen, Chang-Wei Hsieh, Pin-Cheng Chen, Shin-Pin Lin, Ya-Fen Lin and Kuan-Chen Cheng
Link: https://www.mdpi.com/1420-3049/26/18/5658

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