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B. J. Xu, S. H. Yuan and S. K. C. Chang, “Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes,” Journal of Food Science, Vol. 72, No. 7, 2007, pp. S167-S177. doi:10.1111/j.1750-3841.2006.00261.x

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