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Journal: Antioxidants, 2024
Volume: 13
Number: 844

Article: Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation
Authors: by Alaa Ahmed Alsiddig Hassan, Young Hun Jin and Jae-Hyung Mah
Link: https://www.mdpi.com/2076-3921/13/7/844

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