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OXYGEN RADICAL SCAVENGING CAPACITY OF ANTHOCYANIN CONSTITUENTS OF MILLED AND PEARLED PURPLE, BLACK A
【机 构】
：
Department of Food Science, University of Manitoba,Winnipeg, Manitoba, R3T 2N2, CANADA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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