Cite
HARVARD Citation
Luo, S. et al. (n.d.). Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. International journal of food properties. pp. 1627-1636. [Online].
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Luo, S. et al. (n.d.). Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. International journal of food properties. pp. 1627-1636. [Online].