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Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity ofLupinus angustifolius cv. zapaton

✍ Scribed by Rebeca Fernandez-Orozco; Juana Frias; Rosario Muñoz; Henryk Zielinski; Mariusz K. Piskula; Halina Kozlowska; Concepción Vidal-Valverde

No coin nor oath required. For personal study only.

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