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    Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study

    Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study by Hikmet Can Çubukçu, Nazlı Seda Durak Kılıçaslan, İlker Durak

    Published 2019-11-01
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