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Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

Xiong, L. et al.

Journal of food science : an official publication of the Institute of Food Technologists. VOL 79; NUMBER 4, ; 2014, C517-C525 -- Blackwell Publishing Ltd Part 4; (pages C517-C525) -- 2014

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