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J.FOODCHEM.2015.10.045
J.FOODCHEM.2015.10.045
http://dx.doi.org/10.1016/J.FOODCHEM.2015.10.045
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.
P356
Q35848376-AFC0CC69-E237-41B2-82C8-54591AD64341
P356
J.FOODCHEM.2015.10.045
http://dx.doi.org/10.1016/J.FOODCHEM.2015.10.045