Fukushima, A., Uchino, G., Akabane, T., Aiseki, A., Perera, I., & Hirotsu, N. (2020). Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature. Foods.
Styl ChicagoFukushima, Ayaka, Gun Uchino, Tatsuki Akabane, Ayaka Aiseki, Ishara Perera, a Naoki Hirotsu. "Phytic Acid in Brown Rice Can Be Reduced By Increasing Soaking Temperature." Foods 2020.
Citace podle MLAFukushima, Ayaka, et al. "Phytic Acid in Brown Rice Can Be Reduced By Increasing Soaking Temperature." Foods 2020.
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