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Edible flowers as sources of phenolic compounds with bioa... | ResearchHub
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Edible flowers as sources of phenolic compounds with bioactive potential
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Authors
Tânia Pires
7 more
Tânia Pires
•
María Días
5 more
•
Isabel Ferreira
Published
November 20, 2017
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Journal
Food Research International
Topics
Biology
Biochemistry
Chemistry
Plant Science
Molecular Biology
Show all topics
DOI
10.1016/j.foodres.2017.11.014
