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Monalisa Kamrunnaher
Monalisa Kamrunnaher
Food science
Scavenging
Boiling
Anthocyanin
Amaranth
1
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2
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Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato
2019
Monalisa Kamrunnaher
Mamunur Rashid
A. S. M. Sayem
Zohurul Islam
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