Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
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Title
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Authors
Keywords
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Journal
Food Science & Nutrition
Volume 6, Issue 8, Pages 2446-2458
Publisher
Wiley
Online
2018-10-17
DOI
10.1002/fsn3.846
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