Cite
HARVARD Citation
Xu, M. et al. (2019). Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & function. 10 (10), pp. 6840-6850. [Online].
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Xu, M. et al. (2019). Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food & function. 10 (10), pp. 6840-6850. [Online].