Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran
Ciência e tecnologia de alimentos, 2023, Vol.43 [Peer Reviewed Journal]This work is licensed under a Creative Commons Attribution 4.0 International License. ;ISSN: 0101-2061 ;ISSN: 1678-457X ;EISSN: 1678-457X ;DOI: 10.1590/fst.100822
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