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Journal: Fermentation, 2022
Volume: 8
Number: 732

Article: Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products
Authors: by Thinzar Aung, Seung-Soo Park and Mi-Jeong Kim
Link: https://www.mdpi.com/2311-5637/8/12/732

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