000			00532nam a2200109Ia 4500
008			230817s9999 xx 000 0 und d
100			_aAharon Segev et al
245		0	_aEffects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds
650			_aComputer science, information & general works
856			_uhttps://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
942			_cEBK
999			_c33783 _d33783