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L. Wang, Y. C. Tu, T. W. Lian, J. T. Hung, J. H. Yen and M. J. Wu, “Distinctive Antioxidant and Antiinflammatory Effects of Flavonols,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 26, 2006, pp. 9798-9804. doi:10.1021/jf0620719

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