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Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds
Jie Yang, Jie Yang, Yue Sun and 16 more (opens in a new tab)
Frontiers in Nutrition · 2022
doi:10.3389/fnut.2022.1025080 (opens in a new tab)
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