Cite
HARVARD Citation
Ma, Y. et al. (2022). Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ma, Y. et al. (2022). Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].