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Comment on the Response surface methodology optimization and HPLC-ESI-QTOF-MS/MS analysis on ultrasonic-assisted extraction of phenolic compounds from okra (Abelmoschus esculentus) and their antioxidant activity

FOOD CHEMISTRY (2023)

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FOOD CHEMISTRY
Volume 414, Issue -, Pages -

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ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.135729

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Chemistry, Applied Food Science & Technology Nutrition & Dietetics

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