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Y. F. Chen, S. L. Lee and C. C. Chou, “Fermentation with Aspergillus awamori Enhanced Contents of Amino Nitrogen and Total Phenolics as Well as the Low-Density Lipoprotein Oxidation Inhibitory Activity of Black Soybeans,” Journal of Agricultural and Food Chemistry, Vol. 59, No. 8, 2011, pp. 3974-3979. doi:10.1021/jf2001684
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