Toggle navigation
MyHallam
Staff Intranet
Login
Sheffield Hallam University Research Archive
Search
Browse
Latest additions
Theses
Statistics
Policies and Help
Contact us
Items where Author is "
McDougall, G. J.
"
Up a level
Export as
ASCII Citation
BibTeX
Dublin Core
EP3 XML
EndNote
HTML Citation
JSON
METS
Multiline CSV
Object IDs
OpenURL ContextObject
RDF+N-Triples
RDF+N3
RDF+XML
RefWorks
Refer
Reference Manager
Atom
RSS
Group by:
Item Type
|
Full Text
|
No Grouping
Number of items:
1
.
MCDOUGALL, G. J.
,
DOBSON, P.
and
JORDAN-MAHY, N.
(2010).
Effect of different cooking regimes on rhubarb polyphenols.
Food chemistry
,
119
(2), 758-764.
This list was generated on
Sat Aug 17 04:13:47 2024 UTC
.
SHURA supports
OAI 2.0
with a base URL of
https://shura.shu.ac.uk/cgi/oai2