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Institution	Date	Title	Author
臺大學術典藏	2018-09-10T06:00:58Z	Cultivation temperature and length affect the antioxidant activity and total phenolic content of soybean Koji prepared with Aspergillus awamori	Lin, C.-H. and Wei, Y.-T. and Yu, R.-C. and Chou, C.-C.; ROCH-CHUI YU

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