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N. Leelarungrayub, V. Rattanapanone, N. Chanarat and J. M. Gebicki, “Quantitative Evaluation of the Antioxidant Properties of Garlic and Shallot Preparations,” Nutrition, Vol. 22s, No. 3, 2006, pp. 266-274. doi:10.1016/j.nut.2005.05.010

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