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Effect of different extraction techniques on total phenolic and flavonoid contents, and antioxidant activity of betelvine and quantification of its phenolic constituents by validated HPTLC method

Crossref DOI link: https://doi.org/10.1007/s13205-018-1565-8

Published Online: 2019-01-05

Published Print: 2019-01

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

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