Cite
HARVARD Citation
Zhao, M. et al. (2021). How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice. Journal of cereal science. p. . [Online].
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Zhao, M. et al. (2021). How anthocyanin biosynthesis affects nutritional value and anti-inflammatory effect of black rice. Journal of cereal science. p. . [Online].