Cite
HARVARD Citation
Świeca, M. et al. (n.d.). Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses. International journal of food science & technology. pp. 1811-1817. [Online].
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Świeca, M. et al. (n.d.). Antioxidant potential of fresh and stored lentil sprouts affected by elicitation with temperature stresses. International journal of food science & technology. pp. 1811-1817. [Online].