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  1. 1
    Piebiep Goufo, Henrique Trindade, Factors Influencing Antioxidant Compounds in Rice, Critical Reviews in Food Science and Nutrition, 2015, 00

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  2. 2
    Mariantonella Palermo, Nicoletta Pellegrini, Vincenzo Fogliano, The effect of cooking on the phytochemical content of vegetables, Journal of the Science of Food and Agriculture, 2014, 94, 6