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Q36289797-1B1F3731-0519-40DC-B4F8-A2A80C98E0D3
Q36289797-1B1F3731-0519-40DC-B4F8-A2A80C98E0D3
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http://www.wikidata.org/entity/statement/Q36289797-1B1F3731-0519-40DC-B4F8-A2A80C98E0D3
Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food.
P2860
Q36289797-1B1F3731-0519-40DC-B4F8-A2A80C98E0D3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36289797-1B1F3731-0519-40DC-B4F8-A2A80C98E0D3
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wasDerivedFrom
0019834f64dbc1eee900f2be37796668140218c7
P2860
The role of phytic acid in legumes: antinutrient or beneficial function?