Cite
HARVARD Citation
Forsido, S. et al. (2013). Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. International journal of food sciences and nutrition. pp. 915-920. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Forsido, S. et al. (2013). Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. International journal of food sciences and nutrition. pp. 915-920. [Online].