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Connection

Rajesh Jha to Taste

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This is a "connection" page, showing publications Rajesh Jha has written about Taste.
Rajesh Jha
Connection Strength
0.059
Taste
  1. Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice. Food Chem. 2024 Sep 30; 453:139646.
    View in: PubMed
    Score: 0.059
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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