Review of Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

Post-publication Review of

Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

Reviewed On October 12, 2020

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Content of review 1, reviewed on October 12, 2020

RESN-D-20-010001

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References

Thandiwe, A., Phanice, W., Ambrose, K. 2020. Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic. BMC Research Notes.