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Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

Overview of attention for article published in BMC Research Notes, December 2020
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About this Attention Score

  • Average Attention Score compared to outputs of the same age
  • Average Attention Score compared to outputs of the same age and source

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1 peer review site

Citations

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3 Dimensions

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41 Mendeley