Food Chemistry: X
 2024
DOI: 10.1016/j.fochx.2024.101329
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Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis

Hyeon-Jun Seong,
Hayeong Kim,
Jeong-Yong Cho
et al.
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