id	domain	url
easat-268	doi.org	https://doi.org/10.1007/s12668-019-00616-0
easat-268	doi.org	https://doi.org/10.1038/nprot.2007.102
easat-268	doi.org	https://doi.org/10.3724/sp.j.1009.2013.00149
easat-268	doi.org	https://doi.org/10.1016/j.foodchem.2011.07.127
easat-268	doi.org	https://doi.org/10.1016/j.jpha.2015.11.005
easat-268	doi.org	https://doi.org/10.4103/0974-8490.79116
easat-268	doi.org	https://doi.org/10.3788/col20090704.0357
easat-268	doi.org	https://doi.org/10.3109/13880209.2010.501083
easat-268	doi.org	https://doi.org/10.1016/j.jssas.2017.04.001
easat-268	doi.org	https://doi.org/10.1007/s12161-014-9814-x
easat-268	doi.org	https://doi.org/10.25258/phyto.v9i2.8060
easat-268	doi.org	https://doi.org/10.1007/s12668-019-00616-0
easat-268	doi.org	https://doi.org/10.1038/nprot.2007.102
easat-268	doi.org	https://doi.org/10.3724/sp.j.1009.2013.00149
easat-268	doi.org	https://doi.org/10.1016/j.foodchem.2011.07.127
easat-268	doi.org	https://doi.org/10.1016/j.jpha.2015.11.005
easat-268	doi.org	https://doi.org/10.4103/0974-8490.79116
easat-268	doi.org	https://doi.org/10.3788/col20090704.0357
easat-268	doi.org	https://doi.org/10.3109/13880209.2010.501083
easat-268	doi.org	https://doi.org/10.1016/j.jssas.2017.04.001
easat-268	doi.org	https://doi.org/10.1007/s12161-014-9814-x
easat-268	doi.org	https://doi.org/10.25258/phyto.v9i2.8060