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HARVARD Citation
Koistinen, V. et al. (2016). Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. Food research international. pp. 1106-1115. [Online].
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Koistinen, V. et al. (2016). Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. Food research international. pp. 1106-1115. [Online].