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Journal: Nutrients, 2020
Volume: 12
Number: 648
Article:
Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture
Authors:
by
Jennifer M. Chen, Kait F. Al, Laura J. Craven, Shannon Seney, Margaret Coons, Heather McCormick, Gregor Reid, Colleen O’Connor and Jeremy P. Burton
Link:
https://www.mdpi.com/2072-6643/12/3/648
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