Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves. [electronic resource]

By: Contributor(s): Publication details: Antioxidants (Basel, Switzerland) Aug 2018ISSN:
  • 2076-3921
Online resources: In: Antioxidants (Basel, Switzerland) vol. 7
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Publication Type: Journal Article

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