Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk

Overview of attention for article published in Frontiers in Sustainable Food Systems, December 2022

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New Research: Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk https://t.co/EZnZeMgEv1 #Sustainable #FoodSystems

11 Jan 2023

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