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Conversion of oleuropein to hydroxytyrosol by lactic acid bacteria fermentation of olive leaves in water solution with reduced glucose content

Crossref DOI link: https://doi.org/10.1007/s11274-025-04495-4

Published Online: 2025-07-28

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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