Cite
HARVARD Citation
Iglesias-Carres, L. et al. (2019). A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. Food chemistry. p. . [Online].
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Iglesias-Carres, L. et al. (2019). A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes. Food chemistry. p. . [Online].