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CHANGES IN ANTIOXIDANT ACTIVITY OF LENTIL PROTEINS AFTER ENZYMATIC HYDROLYSIS AND DIFFERENT PROCESSING TREATMENTS
Vol 14, 2021 -144512 -
INFLUENCE OF DIFFERENT TECHNOLOGICAL PROCESSES ON THE ANTIOXIDANT PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS CV. CARIOCA) PROTEIN HYDROLYSATES
Vol 14, 2021 -144510
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