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Issue Date
Title
Author(s)
2020-11
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
handiwe, Alide
;
Wangila, Phanice
;
Kiprop, Ambrose
2021
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
Thandiwe, Alide
;
Wangila, Phanice
;
Kiprop, Ambrose
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Author
2
Kiprop, Ambrose
2
Wangila, Phanice
1
handiwe, Alide
1
Thandiwe, Alide
Subject
2
Allicin
2
Condiment
2
Fourier transform infrared spectr...
1
Radical scavenging activity
Date issued
1
2020
1
2021
Has File(s)
2
true