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LWT,
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Frontiers in Microbiology,
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The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
LWT - Food Science and Technology,
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Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
Annals of Microbiology,
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Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges
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Impact of Daily versus Weekly Supply of Locally Produced Ready-to-Use Food on Growth of Moderately Wasted Children on Nias Island, Indonesia
ISRN Nutrition,
2013
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