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HARVARD Citation
Germ, M. et al. (2019). The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough. Food chemistry. pp. 28-31. [Online].
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Germ, M. et al. (2019). The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough. Food chemistry. pp. 28-31. [Online].