Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek).
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| Description | scientific article published on 13 January 2015 |
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author: José María Landete Rosario Muñoz Blanca de Las Rivas |
| Publication date | January 13, 2015 |
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