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The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited.
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunf...
Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mac...
Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) (green-leafy and white-sheath varieties) and the effect of thermal treatment on them were studied by comparing with those ...

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