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S. Sakanaka, Y. Tachibana and Y. Okada, “Preparation and Antioxidant Properties of Extracts of Japanese Persimmon Leaf Tea (Kakinoha-Cha),” Food Chemistry, Vol. 89, No. 4, 2005, pp. 569-575. doi:10.1016/j.foodchem.2004.03.013

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