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Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

Author:

Grażyna Budryn,Elżbieta Klewicka,Joanna Grzelczyk,Ilona Gałązka-Czarnecka,Radosław Mostowski

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 July 2019

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