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s43555-026-00100-3.pdf.jpg2026Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins
Sánchez Zapata, Elena; Echegaray, Noemí; Parisi, Mónica Graciela; Lucas González, Raquel; Fernández López, Juana
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