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Journal of Agricultural and Food Chemistry|January 5, 2019
Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot PulpYu-Jun Wan, Hui-Fang Shi, Rou Xu, et al.
Carbohydrate Polymers|November 4, 2020
Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulpYu-Jun Wan, Tao Hong, Hui-Fang Shi, et al.
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