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Keywords: DPPH radical scavenging activity
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2020) 50 (1): 13–20.
Published: 19 June 2019
... treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after...
