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Journal: Sustainability, 2024
Volume: 16
Number: 279

Article: Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans
Authors: by Francesca Melini, Silvia Lisciani, Emanuela Camilli, Stefania Marconi and Valentina Melini
Link: https://www.mdpi.com/2071-1050/16/1/279

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