Cite
HARVARD Citation
Granato, D. et al. (2022). Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities. Food chemistry. p. . [Online].
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Granato, D. et al. (2022). Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities. Food chemistry. p. . [Online].