Items where Author is "Ng, S.P."

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Ng, S.P. and Ramanathan R., . and Chong, X.J. (2022) The effect of cooking duration on radical scavenging properties of Hypsizygus tessellatus and Pleurotus ostreatus. Food Research (Malaysia), 6 (S1). pp. 75-79. ISSN 2550-2166

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