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Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of <i>Lactiplantibacillus plantarum</i>‐ and <i>Saccharomyces cerevisiae</i>‐fermented mulberry wineJie Hu, Yongkun Ma, John‐Nelson Ekumah et al.|Food Science & Nutrition|2021Cited by 40
Exopolysaccharide Produced by Probiotic Bacillus albus DM-15 Isolated From Ayurvedic Fermented Dasamoolarishta: Characterization, Antioxidant, and Anticancer ActivitiesAnnadurai Vinothkanna, Soundarapandian Sekar, Amit Kumar et al.|Frontiers in Microbiology|2022Cited by 31