Gary R. Takeoka, Lan Dao, Leslie Harden, Alberto Pantoja and Joseph C. Kuhl Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties International Journal of Food Science & Technology 48
Article first published online: 11 SEP 2012 | DOI: 10.1111/j.1365-2621.2012.03174.x
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