Statistics for EFFECT OF COOKING ON ASCORBIC ACID CONTENT, TOTAL POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES
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| EFFECT OF COOKING ON ASCORBIC ACID CONTENT, TOTAL POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES | 1 |
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| UWULD EAG 12 0028-14052019113059.pdf | 11 |