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Journal: Nutrients, 2018
Volume: 10
Number: 1668
Article:
Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method
Authors:
by
Marielle Margier, Stéphane Georgé, Noureddine Hafnaoui, Didier Remond, Marion Nowicki, Laure Du Chaffaut, Marie-Josèphe Amiot and Emmanuelle Reboul
Link:
https://www.mdpi.com/2072-6643/10/11/1668
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