Cite
HARVARD Citation
Zhang, J. et al. (2018). Isolation and identification of phenolic compounds in Chinese purple yam and evaluation of antioxidant activity. Lebensmittel-Wissenschaft + Technologie =. pp. 161-165. [Online].
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Zhang, J. et al. (2018). Isolation and identification of phenolic compounds in Chinese purple yam and evaluation of antioxidant activity. Lebensmittel-Wissenschaft + Technologie =. pp. 161-165. [Online].