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Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Crossref DOI link: https://doi.org/10.1186/s13568-017-0411-4

Published Online: 2017-06-05

Published Print: 2017-12

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

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