Cite
HARVARD Citation
Bochi, V. et al. (2015). Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits. Food chemistry. pp. 234-243. [Online].
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Bochi, V. et al. (2015). Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits. Food chemistry. pp. 234-243. [Online].