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10.1016/j.jnutbio.2025.109952 Summary Keywords phenolic acids, fermentation, health benefits, microbial biotransformation, antioxidants, functional foods Citation Kumar A, Saranyadevi S, Thirumalaisamy SK, Dapana Durage TT, Jaiswal SG, Kavitake D and Wei S (2025) Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications

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