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This study was performed to investigate the enhanced antioxidant effects of citrus pomace (CP) extracts processed by super-heated steam (SHS). CP extracts were obtained using a closed SHS system at three different temperatures (100, 200, and 300 °C) with an extraction time of 10 or 20 min. These extracts were evaluated for their antioxidant activities by measuring their DPPH, alkyl, and hydroxyl radical...
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