Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during invitro Gastrointestinal Digestion
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Chemical properties, carotenoid, tocopherol and fatty acid composition of three clones of red fruit (Pandanus conoideus Lam.) oil of different ripening stages
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Nutrient and bioactive phytochemical compositions of cnidoscolus aconitifolius
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Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)