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Journal: FoodsVolume: 14Number: 564
Article: Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide
- Authors:
- Zichao Wang1,
- Yi Zheng1 and
- Ziru Lai2
- et al.
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