Phytochemical Profiles and Antioxidant Activity of Adlay Varieties
Author:
Affiliation:
1. School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu, People’s Republic of China 210023
2. Department of Food Science, Cornell University, Ithaca, New York 14853, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400556s
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