Cite
HARVARD Citation
Redondo, D. et al. (2017). Thinned stone fruits are a source of polyphenols and antioxidant compounds. Journal of the science of food and agriculture. pp. 902-910. [Online].
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Redondo, D. et al. (2017). Thinned stone fruits are a source of polyphenols and antioxidant compounds. Journal of the science of food and agriculture. pp. 902-910. [Online].