Cite
HARVARD Citation
Chang, S. et al. (2021). An update of prenylated phenolics: Food sources, chemistry and health benefits. Trends in food science & technology. pp. 197-213. [Online].
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Chang, S. et al. (2021). An update of prenylated phenolics: Food sources, chemistry and health benefits. Trends in food science & technology. pp. 197-213. [Online].