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Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1497, doi. 10.1007/s11694-020-00399-z
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Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using <italic>Aspergillus oryzae</italic>.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 1, p. 622, doi. 10.1007/s11694-017-9675-2
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- Article