A Comparison of the Antioxidative and Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"A Comparison of the Antioxidative and Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger"
written by Fredreana Hester, Martha Verghese, Rajitha Sunkara, Shantrell Willis, Lloyd T. Walker,
published by Food and Nutrition Sciences, Vol.10 No.2, 2019

has been cited by the following article(s):