Fermentation enhances the content of bioactive compounds in kidney bean extracts

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Title
Fermentation enhances the content of bioactive compounds in kidney bean extracts
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 343-352
Publisher
Elsevier BV
Online
2014-09-29
DOI
10.1016/j.foodchem.2014.09.084

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