Nutritional Assessment of Raw and Processed Faba Bean (Vicia faba L.) Cultivar Major in Growing Rats
Author:
Affiliation:
1. Departamento de Fisiología, Facultad de Farmacia, and Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071 Granada, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9505483
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1. BIOLOGICALLY ACTIVE SUBSTANCES IN SOY PRODUCTS
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