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Comparison of Polyphenol Content and Antioxidant Capacity of Colored Potato Tubers, Pomegranate and Blueberries
S Jayanty, SastryVolume:
5
Année:
2014
Langue:
english
Journal:
Journal of Food Processing & Technology
DOI:
10.4172/2157-7110.1000358
Fichier:
PDF, 856 KB
english, 2014