论文部分内容阅读
Effect of species variation and processing on phenolic composition and in vitro antioxidant activity
【作 者】
：
【机 构】
：
ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa;Departments of Food Science and Biochemistry,
【出 处】
：
农作物废弃物功能成分筛选暨首届芒果苷研究国际研讨会
【发表日期】
：
2009年4期
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