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Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Shayma T.G. Al-Sahlany, Alaa K. Niamah

Nutrition & Food Science (2022) 52 (6): 901–916.

https://doi.org/10.1108/NFS-07-2021-0204

Published: 04 January 2022

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