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HARVARD Citation
Liyanage, R. et al. (2018). Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats. Journal of food biochemistry. 42 (1), p. n/a. [Online].
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Liyanage, R. et al. (2018). Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats. Journal of food biochemistry. 42 (1), p. n/a. [Online].