Effects of the Structure and Antioxidant Activity of Legume Crude Polysaccharides after Bacillus subtilis Fermentation by Yaning QU, Mengyue XU, Shuangqing TANG, Qin LIU, Chanyou CHEN, Yazhen WANG, Hongbo WANG

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Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from <i>Lentinula edodes</i> via <i>Bacillus subtilis natto</i> Fermentation by Mengyue Xu, Yaning Qu, Hui Li, Shuangqing Tang, Chanyou Chen, Yazhen Wang, Hongbo Wang

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The Diversity of Four Anti-nutritional Factors in Common Bean by Rui Shang, Hua Wu, Rui Guo, Qin Liu, Lei Pan, Jianan Li, Zhihui Hu, Chanyou Chen

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Insights into Temperature and Hypoxia Tolerance in Cowpea Weevil via HIF-1 by Qin Liu, Zhichao Liu, Zhipeng Gao, Guanjun Chen, Changyan Liu, Zhenghuang Wan, Chanyou Chen, Chen Zeng, Yunjie Zhao, Lei Pan

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