Cite
HARVARD Citation
Li, C. et al. (2023). Effects of different concentrations of ascorbic acid on the stability of (+) – Catechin under enzymatic conditions. Food chemistry. p. . [Online].
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Li, C. et al. (2023). Effects of different concentrations of ascorbic acid on the stability of (+) – Catechin under enzymatic conditions. Food chemistry. p. . [Online].