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L. C. Wu, H. W. Hsu, Y. C. Chen, C. C. Chiu, Y. I. Lin and J. A. Ho, “Antioxidant and Antiproliferative Activities of Red Pitaya,” Food Chemistry, Vol. 95, No. 2, 2006, pp. 319-327. doi:10.1016/j.foodchem.2005.01.002

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