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Elsevier, Food Chemistry, (291), p. 126-131, 2019

DOI: 10.1016/j.foodchem.2019.04.020

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Characterization by HPLC–ESI–MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp

This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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