Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity. [electronic resource]

By: Contributor(s): Producer: 20140913Description: 804-9 p. digitalISSN:
  • 0308-8146
Online resources: In: Food chemistry vol. 129
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Publication Type: Journal Article

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