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HARVARD Citation
Flores‐Medellín, S. et al. (2021). Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type‐2 diabetes. Legume Science. 3 (1), p. n/a. [Online].
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Flores‐Medellín, S. et al. (2021). Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type‐2 diabetes. Legume Science. 3 (1), p. n/a. [Online].