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Comparing the Polyphenolic and Flavonoid Content, Antioxi... | ResearchHub
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Comparing the Polyphenolic and Flavonoid Content, Antioxidant and Radical Scavenging Capacity of Widely Consumed Berries
1
Authors
Emily Carmichael
5 more
Emily Carmichael
•
Rami Najjar
3 more
•
Rafaela Feresin
Published
June 1, 2021
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Journal
Current Developments in Nutrition
Topics
Chemistry
Biochemistry
Food Science
Nutrition And Dietetics
Dpph
Show all topics
DOI
10.1093/cdn/nzab037_011
License
CC-BY-NC-ND
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Current Developments in Nutrition
Topics
Chemistry
Biochemistry
Food Science
Nutrition And Dietetics
Dpph
Show all topics
DOI
10.1093/cdn/nzab037_011
License
CC-BY-NC-ND
