Cite
HARVARD Citation
Francesca, N. et al. (2016). Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation. Food chemistry. pp. 1172-1179. [Online].
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Francesca, N. et al. (2016). Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation. Food chemistry. pp. 1172-1179. [Online].