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Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering
Author(s):
Jinsong Bao
,
Feifei Xu
,
Xiao Sun
,
Trust Beta
,
Y. Shao
Publication date:
2014
Journal:
Food Chemistry
Publisher:
Elsevier BV
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Malaria vaccine development
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DOI::
10.1016/j.foodchem.2013.07.042
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https://www.elsevier.com/tdm/userlicense/1.0/
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