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F. Finocchiaro, B. Ferrari, A. Gianinetti, C. Dall’Asta, G. Galaverna, F. Scazzina and N. Pellegrini, “Characteriza tion of Antioxidant Compounds of Red and White Rice and Changes in Total Antioxidant Capacity during Proc essing,” Molecular Nutrition and Food Research, Vol. 51, No. 8, 2007, pp. 1006-1019. doi:10.1002/mnfr.200700011

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