Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation
| Autor: | Mehdizadeh, Shabnam, Lasekan, Ola, Muhammad, Kharidah, Baharin, Badlishah |
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| Zdroj: | In Journal of Food Composition and Analysis February 2015 37:128-135 |
| Databáze: | ScienceDirect |
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