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E. Towo, E. Matuschek and U. Svanberg, “Fermentation and Enzyme Treatment of Tannin Sorghum Gruels: Effects on Phenolic Compounds, Phytate and in Vitro Accessible Iron,” Food Chemistry, Vol. 94, No. 3, 2006, pp. 369-376. doi:10.1016/j.foodchem.2004.11.027

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