Cite
MLA Citation
Kentaro Uchida et al.. “Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.).” Journal of food science, vol. 82, no. 1, 2017, pp. 202–207. http://access.bl.uk/ark:/81055/vdc_100055167371.0x00005b