Author Response for "submerged Fermentation of Empty Carob Pods to Enhance D‐pinitol, Total Phenolic and Dietary Fibre Contents and Associated Bioactivity"
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY（2024）
Key words
Bioactive compounds,D-pinitol,empty carob pods,Saccharomyces cerevisiae,submerged fermentation
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