"Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China"
written by Changjin Liu, Yanli Zhao, Xiaojing Li, Jianying Jia, Yanya Chen, Zetian Hua,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014
has been cited by the following article(s):
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