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Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity.
Antioxidants (Basel). 2017 Jul 24;6(3):59. doi: 10.3390/antiox6030059.
Antioxidants (Basel). 2017.
PMID: 28737734
Free PMC article.
Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV.
Galani JHY, Patel NJ, Talati JG.
Galani JHY, et al. Among authors: talati jg.
Food Chem Toxicol. 2017 Oct;108(Pt A):244-248. doi: 10.1016/j.fct.2017.08.011. Epub 2017 Aug 12.
Food Chem Toxicol. 2017.
PMID: 28811113
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