Statistics for Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilactici
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| Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilactici | 7 |
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