Cite
HARVARD Citation
Matsumura, Y. et al. (2016). Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.). Food chemistry. pp. 99-103. [Online].
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Matsumura, Y. et al. (2016). Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.). Food chemistry. pp. 99-103. [Online].