Effect of different ripening stages on bioactive compounds...

Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

XIE, Guofang, WANG, Jiajia, XU, Xiaoyan, WANG, Rui, ZHOU, Xiaoli, LIU, Zhigang
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Volume:
36
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/1678-457X.00715
Date:
June, 2016
File:
PDF, 921 KB
english, 2016
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