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Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components

Detalles Bibliográficos
Autores principales:	Ma, Li, Zhao, Chengying, Chen, Jifeng, Zheng, Jinkai
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495303/ https://www.ncbi.nlm.nih.gov/pubmed/34631772 http://dx.doi.org/10.3389/fnut.2021.745272

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