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dc.coverage.spatialGeneración de conocimiento
dc.creatorDAVID ABRAM BETANCUR ANCONA
dc.dateinfo:eu-repo/date/embargoEnd/2099-12-31
dc.date2013-09-30
dc.date.accessioned2018-10-04T16:13:14Z
dc.date.available2018-10-04T16:13:14Z
dc.identifierhttp://dx.doi.org/10.1080/19476337.2012.722687
dc.identifier.urihttp://redi.uady.mx:8080/handle/123456789/3377
dc.language
dc.publisherCyTA - Journal of Food
dc.relationcitation:0
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.sourceurn:issn:1947-6337
dc.subjectinfo:eu-repo/classification/cti/7
dc.subjectINGENIERÍA Y TECNOLOGÍA
dc.titleAntioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates
dc.typeinfo:eu-repo/semantics/article


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