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Publikováno v:
Journal of Science and Technology (Ghana); Vol. 40 No. 2 (2022): Vol. 40 No. 2 (2022); 106-115
This research was aimed at investigating the influence of cooking on the anti-oxidative potentials of the rhizomes of Zingiber officinale Rosco and Curcuma longa L. The investigations were performed on both raw and cooked aqueous infusions of the rhi