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Journal: Fermentation, 2026
Volume: 12
Number: 266

Article: Emerging Solid-State Fermentation in Functional Foods: Bioactive Compounds, Functionality, Sensory Quality, Microbiota Influence and Industrial Perspectives
Authors: by Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Antoni Sánchez and Teresa Gea
Link: https://www.mdpi.com/2311-5637/12/6/266

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