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THE EFFECTS OF GERMINATION ON THE SENSORY QUALITY AND IMMUNOREACTIVE PROPERTIES OF PEA (PISUM SATIVUM L.) AND SOYBEAN (GLYCINE MAX) |
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| Authors: | AGNIESZKA TROSZY&#;SKA AGATA SZYMKIEWICZ AGNIESZKA WO&#;EJSZO |
| Affiliation: | Institute of Animal Reproduction and Food Research of Polish Academy of Sciences Division of Food Science Tuwima Str. 10, 10-747 Olsztyn, Poland |
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