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Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation

Author:

Areeya Laophongphit,Sureeporn Wichiansri,Surasak Siripornadulsil,Wiailak Siripornadulsil

Publication:

LWT - Food Science and Technology

Publisher:

Elsevier

Date:

1 April 2024

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