fermentation industries. beverages. alcohol

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INVESTMENTS FOR A SUSTAINABLE ENERGY FUTURE
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8
Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties
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9
Exploration of the Functional Constituents of the Substrate of <i>Flammulina velutipes</i>
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Lignicolous fungi as potential natural sources of antioxidants
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the lipid peroxidation intensity of fungi strains from the orders agaricales and polyporales
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