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Ribeiro, B., Valentao, P., Baptista, P., Seabra, R. M., & Andrade, P. B. (2007). Phenolic Compounds, Organic Acids Profiles and Anti-Oxidative Properties of Beefsteak Fungus (Fistulina hepatica). Food and Chemical Toxicology, 45, 1805-1813.
http://dx.doi.org/10.1016/j.fct.2007.03.015

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