Cite
HARVARD Citation
Chou, L. et al. (2016). Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel. Journal of functional foods. pp. 150-159. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Chou, L. et al. (2016). Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel. Journal of functional foods. pp. 150-159. [Online].