Article Versions Notes

Al-Dabbas MM, Moumneh M, Hamad HJ, Abughoush M, Abuawad B, Al-Nawasrah BA, Al-Jaloudi R, Iqbal S. Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.). Foods. 2023; 12(19):3711. https://doi.org/10.3390/foods12193711

Al-Dabbas, Maher M., Majd Moumneh, Hani J. Hamad, Mahmoud Abughoush, Balkees Abuawad, Bha’a Aldin Al-Nawasrah, Rawan Al-Jaloudi, and Sehar Iqbal. 2023. "Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.)" Foods 12, no. 19: 3711. https://doi.org/10.3390/foods12193711

Al-Dabbas, M. M., Moumneh, M., Hamad, H. J., Abughoush, M., Abuawad, B., Al-Nawasrah, B. A., Al-Jaloudi, R., & Iqbal, S. (2023). Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.). Foods, 12(19), 3711. https://doi.org/10.3390/foods12193711