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2. Seoul National University Reports Findings in Food Chemistry (Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis).

3. New Findings on Aspergillus Described by Investigators at Chonnam National University (Production of Prunin and Naringenin By Using Naringinase From Aspergillus Oryzae Nyo-2 and Their Neuroprotective Properties and Debitterization).

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