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Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. (1988) HPLC Method for Evaluation of the Free Radical Activity of Food by Using 1,1-Diphenyl-2-picrylhydrazyl. Bioscience Biotechnology and Biochemistry, 62, 1201-1204.
http://dx.doi.org/10.1271/bbb.62.1201

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