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H. Liu, N. Qiu, H. Ding and R. Yao, “Polyphenols Contents and Antioxidant Capacity of 68 Chinese Herbals Suitable for Medical or Food Uses,” Food Research International, Vol. 41, No. 4, 2008, pp. 363-370.
doi:10.1016/j.foodres.2007.12.012
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