Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)

Xia Li(Tianjin University), Luqi Huang(Central South University), Jingguo Cao(Tianjin University of Science and Technology), Tingting Wang(The Ohio State University), Wenyuan Gao(Tianjin University), Bin Zhou(Tianjin University)
Food Chemistry
December 11, 2013
Cited by 223


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