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Journal: Foods, 2024
Volume: 13
Number: 1567

Article: A Comparative Study of Composition and Soluble Polysaccharide Content between Brewer’s Spent Yeast and Cultured Yeast Cells
Authors: by Hyun Ji Lee, Bo-Ram Park and Legesse Shiferaw Chewaka
Link: https://www.mdpi.com/2304-8158/13/10/1567

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