Cite
HARVARD Citation
López, A. et al. (2017). Influence of Processing in the Phenolic Composition and Health‐Promoting Properties of Lentils (Lens culinaris L.). Journal of food processing and preservation. 41 (5), p. n/a. [Online].
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López, A. et al. (2017). Influence of Processing in the Phenolic Composition and Health‐Promoting Properties of Lentils (Lens culinaris L.). Journal of food processing and preservation. 41 (5), p. n/a. [Online].