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HARVARD Citation
Escrivá, L. et al. (2021). Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria. Food & function. 12 (22), pp. 11250-11261. [Online].
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Escrivá, L. et al. (2021). Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria. Food & function. 12 (22), pp. 11250-11261. [Online].