Red/green currant and sea buckthorn berry press residues as...

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Journal of Agricultural and Food Chemistry 2018 / 03

Red/green currant and sea buckthorn berry press residues as potential sources of antioxidants for food use

Puganen, Anna, Kallio, Heikki, Schaich, K. M., Suomela, Jukka-Pekka, Yang, Baoru
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Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.8b00177
Date:
March, 2018
File:
PDF, 1.07 MB
english, 2018
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