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Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage

Food ChemistryNutritionVitro AntioxidantFood Bioactive CompoundMedicineDiabetesPhytochemicalHibiscus Sabdariffa L.PharmacologyCitric AcidPhytochemistryPolyphenolicsOxidative Stress