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Shoji T, Obara M, Takahashi T, Masumoto S, Hirota H, Miura T. The Differences in the Flavan-3-ol and Procyanidin Contents of the Japanese ‘Fuji’ and ‘Orin’ Apples Using a Rapid Quantitative High-Performance Liquid Chromatography Method: Estimation of the Japanese Intake of Flavan-3-ols and Procyanidins from Apple as Case Study. Foods. 2021; 10(2):274. https://doi.org/10.3390/foods10020274

Shoji, Toshihiko, Mina Obara, Tadashi Takahashi, Saeko Masumoto, Hironaka Hirota, and Tomisato Miura. 2021. "The Differences in the Flavan-3-ol and Procyanidin Contents of the Japanese ‘Fuji’ and ‘Orin’ Apples Using a Rapid Quantitative High-Performance Liquid Chromatography Method: Estimation of the Japanese Intake of Flavan-3-ols and Procyanidins from Apple as Case Study" Foods 10, no. 2: 274. https://doi.org/10.3390/foods10020274

Shoji, T., Obara, M., Takahashi, T., Masumoto, S., Hirota, H., & Miura, T. (2021). The Differences in the Flavan-3-ol and Procyanidin Contents of the Japanese ‘Fuji’ and ‘Orin’ Apples Using a Rapid Quantitative High-Performance Liquid Chromatography Method: Estimation of the Japanese Intake of Flavan-3-ols and Procyanidins from Apple as Case Study. Foods, 10(2), 274. https://doi.org/10.3390/foods10020274