Cite
HARVARD Citation
Li, J. et al. (2020). Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activities from pickled radish. Food and chemical toxicology. p. . [Online].
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Li, J. et al. (2020). Extraction and characterization of phenolic compounds with antioxidant and antimicrobial activities from pickled radish. Food and chemical toxicology. p. . [Online].