Cite
HARVARD Citation
Schröter, D. et al. (2018). Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species. Food chemistry. pp. 376-386. [Online].
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Schröter, D. et al. (2018). Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species. Food chemistry. pp. 376-386. [Online].