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Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties

Crossref DOI link: https://doi.org/10.1007/s13197-017-2971-3

Published Online: 2017-11-30

Published Print: 2018-02

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

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