Mackevic, A. (2010). The effect of different pH during steeping on avenanthramide content in germinated oats. SLU/Dept. of Food Science.
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Chicago Style (17th ed.) Citation
Mackevic, Agata. The Effect of Different PH During Steeping on Avenanthramide Content in Germinated Oats. SLU/Dept. of Food Science, 2010.
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MLA (9th ed.) Citation
Mackevic, Agata. The Effect of Different PH During Steeping on Avenanthramide Content in Germinated Oats. SLU/Dept. of Food Science, 2010.
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Warning: These citations may not always be 100% accurate.