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- Title:
Influence of lactic acid bacteria on the oxidation – reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs
- Document type:
- Zeitungsartikel
- Author(s):
- Capuani, A.; Behr, J.; Vogel, R. F.
- Journal title:
- Eur Food Res Technol
- Year:
- 2012
- Reviewed:
- ja
- Language:
- en
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