Cite
HARVARD Citation
Zhang, J. et al. (2019). Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits. Food chemistry. p. . [Online].
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Zhang, J. et al. (2019). Chemical compositions and α-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits. Food chemistry. p. . [Online].