Additional file 1 of Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
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Additional file 1: Table S1. Raw data for the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanol extracts of garlic boiled at different temperatures.
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figshare创建时间：
2020-12-21
