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Journal: Int. J. Mol. Sci., 2023
Volume: 24
Number: 6283
Article:
Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum
Authors:
by
Morena Gabriele, Nafiou Arouna, Július Árvay, Vincenzo Longo and Laura Pucci
Link:
https://www.mdpi.com/1422-0067/24/7/6283
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