HPLC-DAD characterisation of phenolic compounds from Andean oca (Oxalis tuberosa Mol.) tubers and their contribution to the antioxidant capacity
- 15 April 2009
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 113 (4), 1243-1251
- https://doi.org/10.1016/j.foodchem.2008.08.015
Abstract
No abstract availableKeywords
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