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HARVARD Citation
Johnson, J. et al. (2020). Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.). Legume Science. 2 (3), p. n/a. [Online].
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Johnson, J. et al. (2020). Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.). Legume Science. 2 (3), p. n/a. [Online].