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Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films

✍ Scribed by Federico Ferreres; María I. Gil; Francisco A. Tomás-Barberán

Book ID: 116169065
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 830 KB
Volume: 29
Category: Article
ISSN: 0963-9969
DOI: 10.1016/0963-9969(96)00002-6

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