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Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes
Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes
2016
Ma. del Socorro López-Cortez
Patricia Rosales-Martínez
SofíaArellano-Cárdenas
Maribel Cornejo-Mazón
Keywords:
processing methods
Food science
Chemistry
Correction
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