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Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods
 
 
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Article Versions Notes

Foods 2019, 8(10), 428; https://doi.org/10.3390/foods8100428
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