Journal Articles
International Food Research Journal
Year : 2016
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https://hal.univ-lorraine.fr/hal-03060117
Submitted on : Sunday, December 13, 2020-5:49:07 PM
Last modification on : Friday, December 27, 2024-12:22:02 PM
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- HAL Id : hal-03060117 , version 1
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R. Boukhanouf, Hayette Louaileche, Dominique Perrin. Phytochemical content and in vitro antioxidant activity of faba bean as affected by maturity stage and cooking practice.. International Food Research Journal, 2016, 23 (3), pp.954-961. ⟨hal-03060117⟩
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