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O. I. Aruoma, J. P. E. Spencer, D. Warren, P. Jenner, J. Butler and B. Haliwell, “Characterisation of Food Anti oxidants, Illustrated Using Commercial Garlic and Ginger Preparations,” Food Chemistry, Vol. 60, No. 2, 1997, pp. 149-156. doi:10.1016/S0308-8146(95)00254-5

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