CyTA - Journal of Food
Volume 22, 2024 - Issue 1
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Research Article
Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
Peilin Yaoa School of Biological and Food Engineering, Suzhou University, Suzhou, ChinaCorrespondence[email protected]
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Suyuan Zhaoa School of Biological and Food Engineering, Suzhou University, Suzhou, China;b School of Tea and Food Technology, Anhui Agricultural University, Hefei, ChinaView further author information
, Lulu Chenga School of Biological and Food Engineering, Suzhou University, Suzhou, ChinaView further author information
& Chuanping Zhaoa School of Biological and Food Engineering, Suzhou University, Suzhou, ChinaView further author information
Article: 2326299
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Received 07 Nov 2023, Accepted 28 Feb 2024, Published online: 20 Mar 2024
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