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Journal: Int. J. Mol. Sci., 2024
Volume: 25
Number: 10972
10972
Article: Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth
Authors: by Martina Vento, Clara Maria Della Croce, Lorenza Bellani, Eliana Lanfranca Tassi, Maria Cristina Echeverria and Lucia Giorgetti
Link: https://www.mdpi.com/1422-0067/25/20/10972

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