Cite
HARVARD Citation
Cheung, M. et al. (2023). Evaluating the phenolic composition and antioxidant properties of Georgia pecans after in vitro digestion. Food bioscience. p. . [Online].
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Cheung, M. et al. (2023). Evaluating the phenolic composition and antioxidant properties of Georgia pecans after in vitro digestion. Food bioscience. p. . [Online].