Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting.

Foods · 2023 · PMC10253120 · PMID 37297390

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an increasing trendno p-value reported

According to Table 2 , the DPPH radical scavenging activity exhibited an increasing trend with higher roasting temperatures and longer durations, ranging from approximately 75% to 93%.

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