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Journal: Fermentation, 2023
Volume: 9
Number: 78
78
Article: Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets
Authors: by Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin and Elke K. Arendt
Link: https://www.mdpi.com/2311-5637/9/1/78

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