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Comparison of the Antioxidant Activity of Commonly Consumed Polyphenolic Beverages (Coffee, Cocoa, and Tea) Prepared per Cup Serving
Author(s):
Robin E. Offord
,
I Tavazzi
,
M Richelle
Publication date:
2001-07-01
Journal:
Journal of Agricultural and Food Chemistry
Publisher:
American Chemical Society (ACS)
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Irish Journal of Agricultural and Food Research
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DOI::
10.1021/jf0101410
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