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Thippeswamy, N.B. and Naidu, K.A. (2005) Antioxidant Potency of Cumin Varieties—Cumin, Black Cumin and Bitter Cumin—On Antioxidant Systems. European Food Research and Technology, 220, 472-476.
https://doi.org/10.1007/s00217-004-1087-y

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