Cite
MLA Citation
Shui-Zhong Luo et al.. “Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin.” International journal of food properties, vol. 20, n.d., pp. 1627–1636. http://access.bl.uk/ark:/81055/vdc_100055767862.0x000039