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Bioactive peptides released by lactic acid bacteria fermented pistachio beverages Article

https://iris.cnr.it/handle/20.500.14243/510139
https://doi.org/10.1016/j.fbio.2024.103988

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authors

Marulo, Serena
Caro, Salvatore De
Nitride, Chiara
Di Renzo, Tiziana
Stasio, Luigia Di
Ferranti, Pasquale
Reale, Anna
Mamone, Gianfranco

publication date

2024

published in

Food bioscience Journal

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Digital Object Identifier (DOI)

https://doi.org/10.1016/j.fbio.2024.103988

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