{
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  "affiliations": [
    "State Key Laboratory of Food Science and Resources, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, , Wuxi 214122, China; (A.U.); (J.O.O.); (B.Z.); (L.F.); (S.Z.); (L.L.)",
    "College of Food and Bioengineering, , Guangzhou 510000, China; (J.Z.); (Y.Z.)",
    "Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, , Wuxi 214122, China;"
  ],
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  "author_total": 10,
  "authors": [
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      "name": "Angelo Uriho"
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      "name": "Liuping Fan"
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      "name": "Jianxian Zheng"
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      "name": "Yongqing Zeng"
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      "name": "Shuning Zhang"
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    {
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      "name": "Li Liang"
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      "name": "Yan Xu"
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    {
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      "name": "Weining Huang"
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  "bibtex": "https://research.draconitic.com/paper/171hzym94zhsz.bib",
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  "doi": null,
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704317/?tool=EBI",
  "id": "171hzym94zhsz",
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  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
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  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13704317/pdf/?tool=EBI",
  "pmcid": "PMC13704317",
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  "published": "2026-10-01",
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  "subjects": [],
  "title": "Cili (Rosa roxburghii Tratt.) Fruit and Its Co-Culture Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum Improves the Nutritional, Functional and Bioactive Quality of White–Black Wheat Composite Bread",
  "title_text": "Cili (Rosa roxburghii Tratt.) Fruit and Its Co-Culture Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum Improves the Nutritional, Functional and Bioactive Quality of White–Black Wheat Composite Bread",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:40Z",
  "url": "https://research.draconitic.com/paper/171hzym94zhsz",
  "venue": "Foods (Basel, Switzerland)",
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