Items where SHU Author is "McDougall, G. J."

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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 Wed Feb 1 03:04:04 2023 UTC.