Shiyu Yang, Tao Xiong, Tonghao Du, Yue Zhang, Benliang Wei, William James Hardie, Hui Tang, Zhuo Liu, Qiaozhen Liu, Muyan Xiao, Mingyong Xie .Co-Fermentation by Selected Lactic Acid Bacteria Reduces Immunoreactivity of Peanut and Enhances its Physicochemical and Sensory Attributes [J]. Food Bioscience, 2024: 104408.
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