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A comparison of phenolic compounds, antioxidant activity, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation

Crossref DOI link: https://doi.org/10.1007/s11694-024-02453-6

Published Online: 2024-03-26

Published Print: 2024-05

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

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