Cite
HARVARD Citation
Moriya, C. et al. (2015). New acylated anthocyanins from purple yam and their antioxidant activity. Bioscience, biotechnology, and biochemistry. 79 (9), pp. 1484-1492. [Online].
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Moriya, C. et al. (2015). New acylated anthocyanins from purple yam and their antioxidant activity. Bioscience, biotechnology, and biochemistry. 79 (9), pp. 1484-1492. [Online].