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|Title:||A New Functional Pasta Containing Tartary Buckwheat Sprouts as an Ingredient Improves the Oxidative Status and Normalizes Some Blood Pressure Parameters in Spontaneously Hypertensive Rats||Authors:||Merendino, Nicolo'
|Journal:||FOOD & FUNCTION||Issue Date:||2014||URI:||http://hdl.handle.net/2607/29564||DOI:||10|
|Appears in Collections:||A1. Articolo in rivista|
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