Cite
HARVARD Citation
Kang, S. et al. (2017). Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end‐products. Journal of food processing and preservation. 41 (5), p. n/a. [Online].
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Kang, S. et al. (2017). Main anthraquinone components in Aloe vera and their inhibitory effects on the formation of advanced glycation end‐products. Journal of food processing and preservation. 41 (5), p. n/a. [Online].