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Yield of spring wheat due to lipid peroxidation under the influence of Bacillus oligonitrophilus bacterization
Yield of spring wheat due to lipid peroxidation under the influence of Bacillus oligonitrophilus bacterization
2020
V. M. Pakhomova
A.I. Daminova
A. Yu. Kozhevnikov
I.V. Galiyakhmetov
Keywords:
Lipid peroxidation
Food science
Chemistry
Correction
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