The high potential of a red-light submerged fermentation technique in the biofunctionality improvement of rambutan extracts
Chung, Yu-Ming; Lee, Shao-Yu; Lin, Yung-Kai; Lin, Yung-Hao; Lin, Yung-Hsiang; Chiang, Chi-Fu; Mohamed El-Shazly;
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| Title | The high potential of a red-light submerged fermentation technique in the biofunctionality improvement of rambutan extracts | Authors | Chung, Yu-Ming; Lee, Shao-Yu; Lin, Yung-Kai; Lin, Yung-Hao; Lin, Yung-Hsiang; Chiang, Chi-Fu; Mohamed El-Shazly | Issue Date | 2021 | Publisher | Emerald Publishing Limited | Journal | Nutrition & Food Science | Volume | 51 | Issue | 6 | Start page | 920 | End page | 935 |
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