Additional file 1 of Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
收藏DataCite Commons2020-12-21 更新2024-08-17 收录
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https://springernature.figshare.com/articles/dataset/Additional_file_1_of_Effect_of_cooking_temperature_and_time_on_total_phenolic_content_total_flavonoid_content_and_total_in_vitro_antioxidant_activity_of_garlic/13468283
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资源简介：
Additional file 1: Table S1. Raw data for the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanol extracts of garlic boiled at different temperatures.
提供机构：
figshare
创建时间：
2020-12-21
