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2016•emergent Life Sciences ResearchRequires access

Evaluation of total Phenol, Flavonoid and Anthocyanin Content in Different Varieties of Eggplant

A R Nayanathara, A. A. Mathews, K P Aalolam, J. Reshma

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Key concepts: Anthocyanin, Flavonoid, Phenol, Food science, Chemistry, Horticulture, Biology, Biochemistry

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