<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Dominy, Nathaniel J</style></author><author><style face="normal" font="default" size="100%">Fannin, Luke D</style></author><author><style face="normal" font="default" size="100%">Vogel, Erin R</style></author><author><style face="normal" font="default" size="100%">Robbins, Martha M</style></author><author><style face="normal" font="default" size="100%">Hobaiter, Catherine</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Fermented fruits: scrumping, sharing, and the origin of feasting</style></title><secondary-title><style face="normal" font="default" size="100%">BioScience</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2025</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2025/07/31</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">https://academic.oup.com/bioscience/advance-article/doi/10.1093/biosci/biaf102/8215783</style></url></web-urls></urls><isbn><style face="normal" font="default" size="100%">0006-35681525-3244</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language></record></records></xml>