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Journal: BioTech, 2024
Volume: 13
Number: 38

Article: Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin
Authors: by Dmitrii V. Khrundin and Elena V. Nikitina
Link: https://www.mdpi.com/2673-6284/13/4/38

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