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scientific article published on 10 February 2016 2016年の論文 articolo scientifico article científic 2016年學術文章 bài báo khoa học научни чланак artículo científico publicado en 2016 artigo científico наукова стаття, опублікована в лютому 2016 vědecký článek 2016년 논문 vetenskaplig artikel artículu científicu 2016年学术文章 2016年學術文章 vedecký článok 2016年学术文章 scienca artikolo article scientifique artikulong pang-agham wissenschaftlicher Artikel scientific article published on 10 February 2016 vitenskapelig artikkel 2016 թվականի փետրվարի 10-ին հրատարակված գիտական հոդված artikel ilmiah мақолаи илмӣ tudományos cikk מאמר מדעי ১০ ফেব্রুয়ারি ২০১৬-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ videnskabelig artikel artigo científico 2016 nî lūn-bûn บทความทางวิทยาศาสตร์ wetenschappelijk artikel научная статья 2016年学术文章 2016年學術文章 articol științific scientific article published on 10 February 2016 2016年學術文章 vitskapeleg artikkel teaduslik artikkel artykuł naukowy artikull shkencor επιστημονικό άρθρο научни чланак bilimsel makale სამეცნიერო სტატია 2016年学术文章 مقالة علمية نشرت في 10 فبراير 2016 artigo científico naučni članak 2016年学术文章 научна статия tieteellinen artikkeli 2016年学术文章 article scientific 2016年學術文章
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2016-02-10T00:00:00Z
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Saila Karhu Jarkko Hellström Juha-Matti Pihlava Merja Veteläinen
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High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. High variability in flavonoid contents and composition between different North-European currant
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High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. High variability in flavonoid contents and composition between different North-European currant
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High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties. High variability in flavonoid contents and composition between different North-European currant
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High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.
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n12:J.FOODCHEM.2016.02.056
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10.1016/J.FOODCHEM.2016.02.056