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HARVARD Citation
Ramsay, A. et al. (2017). Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food chemistry. pp. 1-8. [Online].
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Ramsay, A. et al. (2017). Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development. Food chemistry. pp. 1-8. [Online].