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Carbone, K., Giannini, B., Picchi, V., Lo Scalzo, R. and Cecchini, F. (2011) Phenolic Composition and Free Radical Scavenging Activity of Different Apple Varieties in Relation to the Cultivar, Tissue Type and Storage. Food Chemistry, 127, 493-500.
http://dx.doi.org/10.1016/j.foodchem.2011.01.030

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