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Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)

Crossref DOI link: https://doi.org/10.1007/s00217-022-04150-4

Published Online: 2022-10-11

Published Print: 2023-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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