Cite
HARVARD Citation
Lee, L. et al. (2016). Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat. Journal of cereal science. pp. 181-186. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lee, L. et al. (2016). Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat. Journal of cereal science. pp. 181-186. [Online].