Effect of processing on the flavonoid content and antioxidant capacity of Citrus hystrix leaf. [electronic resource]

By: Contributor(s): Producer: 20120315Description: 162-74 p. digitalISSN:
  • 1465-3478
Subject(s): Online resources: In: International journal of food sciences and nutrition vol. 60 Suppl 2
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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