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Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris).

Machado CM, Ferruzzi MG, Nielsen SS. Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). J Agric Food Chem. 2008 May 14; 56(9):3102-10.

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