Cite
HARVARD Citation
Ceccarelli, D. et al. (2016). Phenolic compounds (hydroxycinnamic acids, flavan-3-ols, flavonols) profile in fruit of Italian peach varieties. Plant biosystems. pp. 1370-1375. [Online].
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Ceccarelli, D. et al. (2016). Phenolic compounds (hydroxycinnamic acids, flavan-3-ols, flavonols) profile in fruit of Italian peach varieties. Plant biosystems. pp. 1370-1375. [Online].