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Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing
Author(s):
P. Tangkanakul
,
P Auttaviboonkul
,
B Niyomwit
,
N Lowvitoon
,
P Charoenthamawat
,
G Trakoontivakorn
Publication date:
2009
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The International Journal of Person Centered Medicine
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Medicine
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Complementary & Alternative medicine
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