Cite
HARVARD Citation
Uchida, K. et al. (2017). Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.). Journal of food science. 82 (1), pp. 202-207. [Online].
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Uchida, K. et al. (2017). Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.). Journal of food science. 82 (1), pp. 202-207. [Online].