Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Published 2016 View Full Article

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Title
Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
Authors
Keywords
-
Journal
Food Science and Technology
Volume 36, Issue 3, Pages 396-400
Publisher
FapUNIFESP (SciELO)
Online
2016-06-11
DOI
10.1590/1678-457x.00715

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