TY - JOUR AU - Alide, Thandiwe AU - Wangila, Phanice AU - Kiprop, Ambrose PY - 2020 DA - 2020/12/14 TI - Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic JO - BMC Research Notes SP - 564 VL - 13 IS - 1 AB - To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. SN - 1756-0500 UR - https://doi.org/10.1186/s13104-020-05404-8 DO - 10.1186/s13104-020-05404-8 ID - Alide2020 ER -