Characterization of red radish antocyamins

Characterization of red radish antocyamins

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	GIUSTI, Mónica
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 2 (1996), p. 322-326
Materias:	Rábano Flavonoides Pigmentos Raphanus sativus Antocianinas Caracterización
Publicación relacionada:	Contenido en: Journal of Food Science

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