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臺大學術典藏 2021-05-24T07:40:50Z Enhanced antioxidant activity of Chenopodium formosanum Koidz. By lactic acid bacteria: Optimization of fermentation conditions Kuo H.-C., Kwong H.K., Chen H.-Y., Hsu H.-Y., Yu S.-H., Hsieh C.-W., Lin H.-W., Chu Y.-L., Cheng K.-C.; SHU-HAN YU

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