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Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

Food ChemistryAir-drying TemperatureFood Bioactive CompoundPolyphenolic CompoundsPost-harvest PhysiologyPhytochemistryPhytochemicalAntioxidant CapacityPlant PhysiologyPolyphenolicsOxidative Stress