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Jang, Y. and Koh, E. (2019) Antioxidant Content and Activity in Leaves and Petioles of Six Sweet Potato (Ipomoea batatas L.) and Antioxidant Properties of Blanched Leaves. Food Science and Biotechnology, 28, 337-345.
https://doi.org/10.1007/s10068-018-0481-3

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