Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.
Appl Biol Chem
; 66(1): 7, 2023.
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| ID: mdl-36742290
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Appl Biol Chem
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2023
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Article