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HARVARD Citation
Lv, Q. et al. (2019). Dihydrochalcone-derived polyphenols from tea crab apple (Malus hupehensis) and their inhibitory effects on α-glucosidase in vitro. Food & function. 10 (5), pp. 2881-2887. [Online].
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Lv, Q. et al. (2019). Dihydrochalcone-derived polyphenols from tea crab apple (Malus hupehensis) and their inhibitory effects on α-glucosidase in vitro. Food & function. 10 (5), pp. 2881-2887. [Online].