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The effects of drying temperature on the content of polyphenol compounds, carotenoids, chlorophyll pigmented and antioxidant activity of the “rau cang cua” (Peperomia pellucida L.)... by Trương Quốc Tất, Phùng Thị Thúy Liễu, Nguyễn Thị Phương Trang, Nguyễn Duy Khánh
Published 2021-07-01
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