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Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192
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Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 700, doi. 10.3390/fermentation9080700
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- Article
Comparative Evaluation of the Physiochemical Properties, and Antioxidant and Hypoglycemic Activities of Dendrobium officinale Leaves Processed Using Different Drying Techniques.
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- Antioxidants, 2023, v. 12, n. 11, p. 1911, doi. 10.3390/antiox12111911
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- Article