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Fermentation2020, 6(1), 18;https://doi.org/10.3390/fermentation6010018

Journal: FermentationVolume: 6Number: 18

Article: Antioxidant Properties of Fermented Green Coffee Beans with Wickerhamomyces anomalus (Strain KNU18Y3)

Authors:
Mesfin Haile¹ and
Won Hee Kang^1,2,*

Link: https://www.mdpi.com/2311-5637/6/1/18

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