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Conference Papers Year : 1993

Nutritional value of lentil and effect of cooking on free amino acid tissue concentrations of growing rats

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RAT
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hal-02851990 , version 1 (07-06-2020)

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  • HAL Id : hal-02851990 , version 1
  • PRODINRA : 160128

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E. Combe, M. Cvirn, . Nutrition Society, . Association Francaise de Nutrition. Nutritional value of lentil and effect of cooking on free amino acid tissue concentrations of growing rats. 1. Symposium de Nutrition Humaine et Animale, Sep 1992, Rennes, France. ⟨hal-02851990⟩

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