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

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Bibliographic Details
Main Author:	Guofang XIE
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Subjects:	Agrociencias ripening stages bioactive compounds Rosa laevigata Michx antioxidant capacity
Online Access:	Acceder al recurso
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