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    A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by <i>Ganoderma lucidum</i> Mycelium

    A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by <i>Ganod... by Yingxian Guan, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng, Jie Gang

    Published 2024-12-01
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