Food Bioscience
 2024
DOI: 10.1016/j.fbio.2024.105265
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Fermentation by Penicillium polonicum improves the functional components and biological effects of orange peel via producing β-glucosidase without the risk of potential mycotoxins

Yan Liang,
Chunling Lai,
Liangliang Gao
et al.
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