The influence of different time durations of thermal processing on berries quality

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Biochemistry, Medicine, Radical (Chemistry) +6

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Polyphenolics, Biochemistry, Medicine +9

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Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine:  CUPRAC Method

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Plant Physiology, Engineering, Botany +16