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Antioxidant analysis of flavonoids extracted from Artemisia argyi leaf and their antibacterial activities against food-borne pathogens Escherichia coli and Staphylococcus aureus

Artemisia Argyi LeafFood Bioactive CompoundMedicineAntioxidant AnalysisPhytochemicalMicrobiologyMetabolomicsAntibacterial ActivitiesPharmacologyPhytochemistryOxidative Stress