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Keyword [?-glucoside activity]
Result: 1 - 2 | Page: 1 of 1
1.
Effect Of Different Cooking Methods On Antioxidant Activities And Amylase And Glucoside Activities Of Phenolic Compounds In Brown Rice
2.
Effects Of Cooking Methods On Antioxidant And Hypoglycemic Activities Of Brown Rice Phenolics And The Development Of Brown Rice Soft Cracker
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