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Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

Crossref DOI link: https://doi.org/10.1186/s13065-017-0323-z

Published Online: 2017-09-21

Published Print: 2017-12

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

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