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Improving the quality of Glycyrrhiza stems and leaves through solid-state fermentation: flavonoid content, antioxidant activity, metabolic profile, and release mechanism

Crossref DOI link: https://doi.org/10.1186/s40538-024-00631-8

Published Online: 2024-08-02

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

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