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2. Antioxidant properties of pepper (Capsicum annuum L.) depending on its cultivar and fruit colouration;żurawik;Plant Soil and Environment,2021
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4. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili;Cai;Food Research International,2021
5. Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province;Chen;Annals of Microbiology,2020