Cite
HARVARD Citation
Yang, H. et al. (2021). Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree. Trends in food science & technology. pp. 114-127. [Online].
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Yang, H. et al. (2021). Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree. Trends in food science & technology. pp. 114-127. [Online].