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Journal: Foods, 2020
Volume: 9
Number: 999

Article: Fermentation of Foods and Beverages as a Tool for Increasing Availability of Bioactive Compounds. Focus on Short-Chain Fatty Acids
Authors: by Giuseppe Annunziata, Angela Arnone, Roberto Ciampaglia, Gian Carlo Tenore and Ettore Novellino
Link: https://www.mdpi.com/2304-8158/9/8/999

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