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Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors
 
 
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Foods 2025, 14(22), 3933; https://doi.org/10.3390/foods14223933
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article pdf uploaded. 17 November 2025 15:23 CET Version of Record https://www.mdpi.com/2304-8158/14/22/3933/pdf
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