Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use.
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| Description | scientific article published on 12 March 2018 |
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author: Baoru Yang Karen M Schaich Heikki Kallio Jukka-Pekka Suomela |
| Publication date | March 23, 2018 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |