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Yongqing Zeng
Yongqing Zeng
South China University of Technology
Caffeic acid
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Protocatechuic acid
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Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread.
2021
Heliyon
Jacob-Ojobi Omedi
Jing Huang
Weining Huang
Jianxian Zheng
Yongqing Zeng
Binle Zhang
Liyuan Zhou
Faqun Zhao
Ning Li
Tiecheng Gao
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