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The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds

Crossref DOI link: https://doi.org/10.1007/s11694-024-02646-z

Published Online: 2024-06-07

Published Print: 2024-07

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

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