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Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3027, doi. 10.1002/jsfa.13194
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- Article
Analysis and comparison of fungal communities in wheat Qus and Lin‐fan yeast starters used as traditional starter cultures of Shaoxing Huangjiu.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5183, doi. 10.1111/ijfs.16616
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- Article
Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2020, v. 15, n. 3, p. 263, doi. 10.1007/s00003-020-01278-x
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- Article