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Journal: International Journal of Molecular SciencesVolume: 24Number: 6283
Article: Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum
  • Authors:
  • Morena Gabriele1,*,
  • Nafiou Arouna2 and
  • Július Árvay3
  • et al.
Link: https://www.mdpi.com/1422-0067/24/7/6283

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