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Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

✍ Scribed by Segura-Campos, Maira; Ruiz-Ruiz, Jorge; Chel-Guerrero, Luis; Betancur-Ancona, David

No coin nor oath required. For personal study only.

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