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Journal: Foods, 2021
Volume: 10
Number: 2058

Article: Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants
Authors: by Franklin Brian Apea-Bah, Xiang Li and Trust Beta
Link: https://www.mdpi.com/2304-8158/10/9/2058

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