Total phenolic, chromium contents and antioxidant activity of raw and processed sugars

Information Processing in Agriculture - Tập 4 - Trang 83-89 - 2017
Munawar Iqbal1, M. Afzal Qamar2, Tanveer H. Bokhari3, Mazhar Abbas4, Fida Hussain5, Nasir Masood6, Ali Keshavarzi7, Naseem Qureshi8, Arif Nazir1
1Department of Chemistry, The University of Lahore, Lahore, Pakistan
2Government Postgraduate College Samanabad, Faisalabad, Pakistan
3Department of Chemistry, Government College University, Faisalabad 38000, Pakistan
4Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
5Department of Botany, Qurtuba University of Science and Information Technology, Peshawar, 25100, Pakistan
6Department of Environmental Sciences, COMSATS Institute of Information Technology, Vehari 61100, Pakistan
7Laboratory of Remote Sensing and GIS, Department of Soil Science Engineering, University of Tehran, Karaj 31587-77871, Iran
8Department of Chemistry, Karakoram International University, Gilgit, 15100, Pakistan

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