Cite
HARVARD Citation
Xu, J. et al. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food chemistry. pp. 90-96. [Online].
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Xu, J. et al. (2015). Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40. Food chemistry. pp. 90-96. [Online].