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HARVARD Citation
Wang, Y. et al. (2023). Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides. Food chemistry. p. . [Online].
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Wang, Y. et al. (2023). Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides. Food chemistry. p. . [Online].