Cite
HARVARD Citation
Ercoli, S. et al. (n.d.). Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ercoli, S. et al. (n.d.). Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].