[1]
Wang, F., Miao, M., Xia, H., Yang, L.-G., Wang, S.-K. and Sun, G.-J. 2016. Antioxidant activities of aqueous extracts from 12 Chinese edible flowers <em>in vitro</em> and <em>in vivo</em&gt;. Food & Nutrition Research. 61, (Dec. 2016).