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Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
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References
2003
Year
Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundDietary ExposureFood AnalysisAgricultural EconomicsOils ConsumedToxicologyPhytochemicalFood QualityMedicinePlant FoodsTotal Antioxidant CapacityFood SafetyOxidative StressHealth Sciences
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