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Journal: Foods, 2024
Volume: 13
Number: 659
Article:
Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour
Authors:
by
MarÃa Agustina Cipollone, AnalÃa G. Abraham, Ariel Fontana and Valeria A. Tironi
Link:
https://www.mdpi.com/2304-8158/13/5/659
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