Cite
HARVARD Citation
Abdel‐Aal, E. et al. (2014). Accelerated, Microwave‐Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains. Journal of food science. 79 (2), pp. C138-C146. [Online].
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Abdel‐Aal, E. et al. (2014). Accelerated, Microwave‐Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains. Journal of food science. 79 (2), pp. C138-C146. [Online].