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Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes

Quines-Lagmay, Venus C.; Jeong, Beom-Gyun; Kerr, William L.; Choi, Sung-Gil; Chun, Jiyeon

ArticleIssue Date2020CitationLWT - Food Science and Technology, v.122PublisherAcademic Press
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