TY  - JOUR 
T1  - Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
JO  - Food Science and Technology
A1  - XIE, Guofang
A1  - WANG, Jiajia
A1  - XU, Xiaoyan
A1  - WANG, Rui
A1  - ZHOU, Xiaoli
A1  - LIU, Zhigang
SN  - 0101-2061
UL  - 10.1590/1678-457X.00715
VL  - 36 
Y1  - 2016
PB  - Brasil 
ER  -