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    Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)

    Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>) by S. Thanuja, S. Sivakanthan, S. Vasantharuba Vasantharuba

    Published 2019-03-01
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