Article citationsMore>>

Scorsatto, M., Pimentel, A.D., Silva, A.J., Sabally, K., Rosa, G. and Oliveira, G.M. (2017) Assessment of Bioactive Compounds, Physicochemical Composition, and in Vitro Antioxidant Activity of Eggplant Flour. International Journal of Cardiovascular Sciences, 30, 235-242.
https://doi.org/10.5935/2359-4802.20170046

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top