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APA Citation
Francesca, N., Barbera, M., Martorana, A., Saiano, F., Gaglio, R., Aponte, M., Moschetti, G., & Settanni, L. (2016). optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation. Food chemistry, 196, 1172–1179. http://access.bl.uk/ark:/81055/vdc_100029722800.0x000025