TY  - BOOK
AU  - Aharon Segev et al
TI  - Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-07/effects_of_baking_roasting_and_frying_on_total_polyphenols_and_antioxidant_activity_in_colored_chickpea_seeds.pdf
ER  -