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    Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review

    Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review by Rebecca Kowalski, Erika Gustafson, Matthew Carroll, Elvira Gonzalez de Mejia

    Published 2020
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