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Journal: Foods, 2023
Volume: 12
Number: 1389

Article: Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity
Authors: by Syue-Fong Lai, Yi-Wen Chen, Shin-Mei Lee, Hsin-Yu Huang, Yu-Hsin Huang, Ying-Chen Lu and Chih-Wei Chen
Link: https://www.mdpi.com/2304-8158/12/7/1389

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