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brj-24744	doi.org	https://doi.org/10.1021/acs.jafc.5b03495
brj-24744	doi.org	https://doi.org/10.3390/biom14030323
brj-24744	doi.org	https://doi.org/10.1007/s001090000113
brj-24744	doi.org	https://doi.org/10.1016/s00456535(02)00707-5
brj-24744	doi.org	https://doi.org/10.7732/kjpr.2011.24.5.483
brj-24744	doi.org	https://doi.org/10.1007/s10570-022-04790-5
brj-24744	doi.org	https://doi.org/10.1007/s12010-023-04552-4
brj-24744	doi.org	https://doi.org/10.1007/s00204-020-02689-3
brj-24744	doi.org	https://doi.org/10.1021/acs.jafc.5b03495
brj-24744	doi.org	https://doi.org/10.3390/biom14030323
brj-24744	doi.org	https://doi.org/10.1007/s001090000113
brj-24744	doi.org	https://doi.org/10.1016/s0045-6535(02)00707-5
brj-24744	doi.org	https://doi.org/10.1016/s0045-6535(02)00707-5
brj-24744	doi.org	https://doi.org/10.7732/kjpr.2011.24.5.483
brj-24744	doi.org	https://doi.org/10.1007/s10570-022-04790-5
brj-24744	doi.org	https://doi.org/10.1007/s12010-023-04552-4
brj-24744	doi.org	https://doi.org/10.1007/s00204-020-02689-3
brj-24744	doi.org	https://doi.org/10.1093/femsle/fny213
brj-24744	doi.org	https://doi.org/10.3390/molecules28114291
brj-24744	doi.org	https://doi.org/10.1016/j.dib.2018.08.143
brj-24744	doi.org	https://doi.org/10.1016/j.foodchem.2008.03.089
brj-24744	doi.org	https://doi.org/10.1016/j.enzmictec.2016.04.004
brj-24744	doi.org	https://doi.org/10.1007/s11746-009-1517-x
brj-24744	doi.org	https://doi.org/10.1080/13543784.2019.1631284
brj-24744	doi.org	https://doi.org/10.3390/stresses3030040
brj-24744	doi.org	https://doi.org/10.3839/jabc.2011.042
brj-24744	doi.org	https://doi.org/10.1080/87559129.2025.2475357
brj-24744	doi.org	https://doi.org/10.1016/j.jfda.2014.10.011
brj-24744	doi.org	https://doi.org/10.3390/antiox10020188
brj-24744	doi.org	https://doi.org/10.3390/ma14081984
brj-24744	doi.org	https://doi.org/10.1093/femsle/fny213
brj-24744	doi.org	https://doi.org/10.3390/molecules28114291
brj-24744	doi.org	https://doi.org/10.1016/j.dib.2018.08.143
brj-24744	doi.org	https://doi.org/10.1016/j.foodchem.2008.03.089
brj-24744	doi.org	https://doi.org/10.1016/j.enzmictec.2016.04.004
brj-24744	doi.org	https://doi.org/10.1007/s11746-009-1517-x
brj-24744	doi.org	https://doi.org/10.1080/13543784.2019.1631284
brj-24744	doi.org	https://doi.org/10.3390/stresses3030040
brj-24744	doi.org	https://doi.org/10.3839/jabc.2011.042
brj-24744	doi.org	https://doi.org/10.1080/87559129.2025.2475357
brj-24744	doi.org	https://doi.org/10.1016/j.jfda.2014.10.011
brj-24744	doi.org	https://doi.org/10.3390/antiox10020188
brj-24744	doi.org	https://doi.org/10.3390/ma14081984
brj-24744	doi.org	https://doi.org/10.1080/15421406.2015.1137686
brj-24744	doi.org	https://doi.org/10.1021/jf061679e
brj-24744	doi.org	https://doi.org/10.1016/j.actbio.2021.01.039
brj-24744	doi.org	https://doi.org/10.1016/j.foodchem.2014.09.141
brj-24744	doi.org	https://doi.org/10.1002/ejlt.200600127
brj-24744	doi.org	https://doi.org/10.14578/jkfs.2014.103.1.65
brj-24744	doi.org	https://doi.org/10.1146/annurev-food-111523-121916
brj-24744	doi.org	https://doi.org/10.1016/j.carbpol.2012.07.026
brj-24744	doi.org	https://doi.org/10.1080/15421406.2015.1137686
brj-24744	doi.org	https://doi.org/10.1021/jf061679e
brj-24744	doi.org	https://doi.org/10.1016/j.actbio.2021.01.039
brj-24744	doi.org	https://doi.org/10.1016/j.foodchem.2014.09.141
brj-24744	doi.org	https://doi.org/10.1002/ejlt.200600127
brj-24744	doi.org	https://doi.org/10.14578/jkfs.2014.103.1.65
brj-24744	doi.org	https://doi.org/10.1146/annurev-food-111523-121916
brj-24744	doi.org	https://doi.org/10.1016/j.carbpol.2012.07.026