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G. C. Yen and D. Y. Chung, “Antioxidant Effects of Extracts from Cassia tora L. Prepared under Different Degrees of Roasting on the Oxidative Damage to Biomolecules,” Journal of Food Chemistry, Vol. 47, No. 4, 1999, pp. 1326-1332. doi:10.1021/jf9810618

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