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L. S. Fan, S. H. Zhang, L. Yu and L. Ma, “Evaluation of Antioxidant Property and Quality of Breads Containing Auricularia Auricula Polysaccharide Flour,” Food Chemistry, Vol. 101, No. 3, 2006, pp. 1158-1163. doi:10.1016/j.foodchem.2006.03.017

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