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Antioxidant Activity, Phenolic And Anthocyanin Contents Of Various Rhubarb (Rheum Spp.) Varieties

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY(2013)

Cited 25|Views58
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Key words
Anthocyanins, antioxidant activity, HPLC, Rheum spp, rhubarb, total phenolics
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