The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf203318p
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