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Senevirathne, M.S., et al. (2006) Antioxidant Potential of Ecklonia cava on Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition. Food Science and Technology International, 12, 27-38.
https://doi.org/10.1177/1082013206062422

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