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B. Halliwell, M. A. Murcia, S. Chirico and O. I. Aruoma, “Aruoma, Free Radicals and Antioxidants in Food and in Vivo: What They Do and How They Work,” Critical Reviews in Food Science and Nutrition, Vol. 35, No. 1-2, 1995, pp. 7-20. doi:10.1080/10408399509527682

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