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Journal: Foods, 2022
Volume: 11
Number: 1722
1722
Article: Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
Authors: by Ningjie Li, Songjun Wang, Tianli Wang, Rui Liu, Zijian Zhi, Tao Wu, Wenjie Sui and Min Zhang
Link: https://www.mdpi.com/2304-8158/11/12/1722

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