Cite
HARVARD Citation
Liu, F. et al. (n.d.). Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ. Food bioscience. pp. 141-148. [Online].
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Liu, F. et al. (n.d.). Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ. Food bioscience. pp. 141-148. [Online].