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Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains.
FEMS microbiology letters, 365(16)
Citation
Xu, Li-Na; Guo, Shang; Zhang, Shengwan. (2018). Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains.. FEMS microbiology letters, 365(16). https://doi.org/10.1093/femsle/fny163