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APA Citation
Preti, R., Rapa, M., & Vinci, G. (2017). effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours. Journal of food quality, 2017, . http://access.bl.uk/ark:/81055/vdc_100160438696.0x000061