Total phenolics, beta‐carotene, antioxidant activity, and lycopene content for fresh fruits Total phenolic content in the five African eggplant accessions had highly significant differences which ranged between 751.21 mg/100 g (manyire green) and 1,363.95 mg/100 g (S00047A) as shown in Table 2 .
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Effect of drying methods on the retention of bioactive compounds in African eggplant.
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