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    Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

    Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components by Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang, Xiang Xiao

    Published 2021
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