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Impact of the Hard-to-Cook Phenomenon on Phenolic Antioxidants in Dry Beans (Phaseolus vulgaris)

✍ Scribed by Machado, Cynthia M.; Ferruzzi, Mario G.; Nielsen, S. Suzanne

Book ID: 121300048
Publisher: American Chemical Society
Year: 2008
Tongue: English
Weight: 548 KB
Volume: 56
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf072861y

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