Cite
HARVARD Citation
Perez-Hernandez, L. et al. (n.d.). Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. Proceedings of the Nutrition Society. p. . [Online].
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Perez-Hernandez, L. et al. (n.d.). Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. Proceedings of the Nutrition Society. p. . [Online].