Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery

Journal of Agricultural and Food Chemistry - Tập 45 Số 3 - Trang 590-595 - 1997
Alan Crozier1, Michael E. J. Lean1, Morag S. McDonald1, Christine Black1
1Plant Molecular Science Group, Bower Building, Division of Biochemistry and Molecular Biology, Institute of Biomedical and Life Sciences, University of Glasgow, Glasgow G12 8QQ, U.K., and Department of Human Nutrition, University of Glasgow, Queen Elizabeth Building, Royal Infirmary, Glasgow G31 2ER, U.K.

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