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http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_1/101021jf049193q/authorship/1
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_5/101021jf052243m/authorship/1
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Wheat Lipoxygenase Activity Induces Greater Loss ofCarotenoids than Vitamin E during Breadmaking
Moderate Decrease of pH by Sourdough Fermentation IsSufficient To Reduce Phytate Content of Whole Wheat Flourthrough Endogenous Phytase Activity
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