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Journal: FoodsVolume: 11Number: 1722
Article: Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
  • Authors:
  • Ningjie Li1,
  • Songjun Wang1 and
  • Min Zhang3,*
  • et al.
Link: https://www.mdpi.com/2304-8158/11/12/1722

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