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Journal: MoleculesVolume: 26Number: 5658
Article: Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
- Authors:
- Hung-Yueh Chen1,†,
- Chang-Wei Hsieh2,3,† and
- Pin-Cheng Chen1
- et al.
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