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Phùng Thị Thúy Liễu
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The effects of drying temperature on the content of polyphenol compounds, carotenoids, chlorophyll pigmented and antioxidant activity of the “rau cang cua” (Peperomia pellucida L.)...
by
Trương Quốc Tất
,
Phùng
Thị
Thúy
Liễu
,
Nguyễn Thị Phương Trang
,
Nguyễn Duy Khánh
Published 2021-07-01
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