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    Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)

    Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato) by Abdul Hamid, Azizah, Kerk, Chai Wee, Osman, Azizah, Misran, Azizah

    Published 2009
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