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Yamaguchi, T., Mizobuchi, T., Kajinawa, H., Myabe, F., Terao, J., Takamura, H., and Matoba, T. (2001) Radical, Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity. Food Science and Technology Resource, 7, 250-257.
https://doi.org/10.3136/fstr.7.250

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