Hasil Pencarian - Pascal Ginisty

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    Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs

    Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs oleh Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, Catherine Bennetau-Pelissero

    Diterbitkan 2023-04-01
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