Cite
HARVARD Citation
Lin, S. et al. (2022). Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis. Food chemistry. p. . [Online].
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Lin, S. et al. (2022). Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis. Food chemistry. p. . [Online].