Publisher: John Wiley & Sons Inc
E-ISSN: 2048-7177|3|5|443-452
ISSN: 2048-7177
Source: Food Science & Nutrition, Vol.3, Iss.5, 2015-09, pp. : 443-452
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Abstract
A response surface approach was used to investigate the effects of temperature, concentration, and time on the antioxidant properties (total flavonoid (
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