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. 2025 Jun 17;14(12):2118. doi: 10.3390/foods14122118
CAE catechin equivalents
CP cold plasma
DPPH 2,2-diphenyl-1-picryl-hydrazyl
FRAP ferric-reducing antioxidant power
GAE gallic acid equivalents
HPLC high-performance liquid chromatography
SEM scanning electron microscopy
TEAC trolox equivalent antioxidant capacity
TFC total flavonoid content
TPC total phenolic content
TPTZ 2,4,6-Tris (2-pyridyl)-1,3,5-triazine
UV ultraviolet radiation