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Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination 期刊论文
LWT - Food Science and Technology,2017, 卷号: 75, 页码: 488-496
作者:  Huang, Guocheng;  Cai, Weixi;  Xu, Baojun
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