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C. J. Chiang, H. Kadouh and K. Q. Zhou, “Phenolic Compounds and Antioxidant Properties of Gooseberry as Affected by in Vitro Digestion,” LWT-Food Science and Technology, Vol. 51, No. 2, 2013, pp. 417-422. doi:10.1016/j.lwt.2012.11.014

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