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Xu Yue
Xu Yue
Jiangnan University
Hydrolysis
Antioxidant
Flavor
DPPH
Fermentation
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Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation
2021
Food bioscience
Xu Yue
Yamei Jin
Jiajia Su
Na Yang
Xueming Xu
Zhengyu Jin
Bo Cui
Fengfeng Wu
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