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Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S. and Galleschi, L. (2003) Effects of γ-Irradition on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices. Journal of Agricultural and Food Chemistry, 51, 927-934.

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