Cite
HARVARD Citation
Feng, C. et al. (2016). Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China. Food chemistry. pp. 150-158. [Online].
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Feng, C. et al. (2016). Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China. Food chemistry. pp. 150-158. [Online].