Wang F., Miao M., Xia H., Yang L.-G., Wang S.-K., & 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. Retrieved from https://foodandnutritionresearch.net/index.php/fnr/article/view/1152