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August 1, 2004International Journal of Food Sciences and Nutrition

Antioxidant activities of various fruits and vegetables produced in Taiwan

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Authors

HHHui-Yu HuangTaipei Medical University HospitalCCChen‐Kang ChangNational Taiwan University of SportTTTim K. TsoNational Chiayi University

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Cite This Study

Huang et al. (2004) studied this question.

synapsesocial.com/papers/6a9fd7401f0ba8eae6bab772https://doi.org/10.1080/09637480412331324695
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