Food Chemistry
 2025
DOI: 10.1016/j.foodchem.2024.141237
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Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran

Silvia Amalia Nemes,
Laura Mitrea,
Bernadette-Emoke Teleky
et al.
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