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Food Chemistry: X
 2024
DOI: 10.1016/j.fochx.2024.101659
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Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability

Shengnan Liang,
Siyang Yu,
Yishu Qin
et al.
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