By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds
Yu Zeng(University of Science and Technology of China), Xuwei Liu(South China Agricultural University), Zhuoyan Hu(South China Agricultural University), Kai Wang(South China Agricultural University), Jiahao Yu(Zhejiang University of Technology), Lei Zhao(Changchun University of Chinese Medicine), Wenyi Zhou(Sun Yat-sen University)
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