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202
Differences in antioxidant properties of ginkgo leaves collected from male and female trees
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203
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204
Biological and Health-Promoting Potential of Fruits from Three Cold-Hardy Actinidia Species
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205
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206
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207
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
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208
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Microbial community succession characteristics in an anaerobic baffled reactor during phenol gradient acclimation
Published 2025-03-01Subjects: “…phenol wastewater…”
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210
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211
Reliability of Schirmer and Phenol Red Thread test value on dry eye patients
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212
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213
Freeze-Drying for the Reduction of Fruit and Vegetable Chain Losses: A Sustainable Solution to Produce Potential Health-Promoting Food Applications
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214
Effect of almond shell addition to substrates in Phaseolus vulgaris L. (cv. Saxa) growth, and physiological and biochemical characteristics
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215
Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils
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216
Development of Homogeneous Carboxylation of Phenolates via Kolbe–Schmitt Reaction
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217
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218
Biologically active substances of some species of the genus Lathyrus L.
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