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T. Yamaguchi, H. Takamura, T. Matoba and J. Terao, “HPLC Method for Evaluation of the Free Radical-Scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl. Bioscience,” Biotechnology and Biochemistry, Vol. 62, No. 6, 1998, pp. 1201-1204. doi:10.1271/bbb.62.1201

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