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Journal: Foods, 2024
Volume: 13
Number: 1616

Article: Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms
Authors: by Eda Nur Ayar-Sümer, Yannick Verheust, Beraat Özçelik and Katleen Raes
Link: https://www.mdpi.com/2304-8158/13/11/1616

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