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Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus
Authors:Anna Starzyńska-Janiszewska  Bo?ena StodolakMa?gorzata Jamróz
Affiliation:Department of Food Biotechnology, Faculty of Food Technology, Agricultural University, ul. Balicka 122, 31-149 Kraków, Poland
Abstract:
Keywords:Antiradical activity  Lathyrus sativus  Rhizopus oligosporus  Tempeh  Total antioxidant activity
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