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Y. H. Chu, C. L. Chang and H. F. Hsu, “Flavonoid Content of Several Vegetables and Their Antioxidant Activity,” Journal of the Science of Food and Agriculture, Vol. 80, No. 5, 2000, pp. 561-566. doi:10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#

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