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Hamissou, M., Smith, A.C., Carter Jr., R.E. and Triplett, J.K. (2013) Antioxidative Properties of Bitter Gourd (Momordica charantia) and Zucchini (Cucurbita pepo). Emirates Journal of Food and Agriculture, 25, 641-647.
https://doi.org/10.9755/ejfa.v25i9.15978
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