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Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)

Chen, X. N. et al.

Journal of food science : an official publication of the Institute of Food Technologists. VOL 73; NUMBER 1, ; 2008, C24-C28 -- Blackwell Publishing Ltd (pages C24-C28) -- 2008

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INFLUENCE OF SPONTANEOUS FERMENTATION ON THE PHYSICOCHEMICAL PROPERTIES OF CORNSTARCH

YUAN, M. L.; LU, Z. H.; LI, L. T.

Journal of food processing and preservation. VOL 36; NUMBER 6, ; 2012, 512-517 -- Blackwell Publishing Ltd Part 6; (pages 512-517) -- 2012

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Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process:

Zhang, J. H. et al.

International journal of food science & technology. VOL 42; NUMBER 3, ; 2007, 263-268 -- Blackwell Publishing Ltd Part: Part 3; (pages 263-268) -- 2007

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  1. Li, L. T.
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