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HARVARD Citation
Lee, C. et al. (2017). Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine max) for the prevention of atherosclerosis. Food chemistry. pp. 486-493. [Online].
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Lee, C. et al. (2017). Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine max) for the prevention of atherosclerosis. Food chemistry. pp. 486-493. [Online].