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Huang, W., Shen, S., Nimalaratne, C., Li, S., Majumder, K. and Wu, J. (2012) Effects of Addition of Egg Ovotransferrin-Derived Peptides on the Oxygen Radical Absorbance Capacity of Different Teas. Food Chemistry, 135, 1600-1607.
https://doi.org/10.1016/j.foodchem.2012.05.093

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