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Comparison of the Effects of Three Different Fungal Laccases on the Quality of Rye Bread

Peng Zhou,Ran Zhang,Yuan Gao, Jiaxin Guan, Zifan Chen,Yan Zhang, Ying Li,Guilan Zhu,Wei Wang, Lulu Zhou,Jun Li, Jingjing Wang,Zemin Fang

Food Chemistry（2025）

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关键词
Rye bread,Fungal laccase,Rheological properties,LF-NMR,Microstructure
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