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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 María Agustina Cipollone, Analía G. Abraham, Ariel Fontana and Valeria A. Tironi
Link: https://www.mdpi.com/2304-8158/13/5/659

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