Cite
HARVARD Citation
Basanta, M. et al. (2018). Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces. Journal of food engineering. pp. 15-25. [Online].
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Basanta, M. et al. (2018). Cherry (Prunus avium) phenolic compounds for antioxidant preservation at food interfaces. Journal of food engineering. pp. 15-25. [Online].