ORIGINAL RESEARCH
Published on 04 Mar 2025
Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity
doi 10.3389/fnut.2025.1551689
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
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- Advances and Trends in Nutraceutical and Functional Plant-based Food: Volume 2
Advances and Trends in Nutraceutical and Functional Plant-based Food: Volume 2
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