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Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay.

Foods · 2025 · PMC12428637 · PMID 40941091

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a decreasing trendno p-value reported
The protein content showed a decreasing trend and peaked at 25.60% in S1.

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