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G. H. Xu, D. H. Liu, J. C. Chen, X. Q. Ye, Y. Q. Ma and J. Shi, “Juice Components and Antioxidant Capacity of Citrus Varieties Cultivated in China,” Food Chemistry, Vol. 106, No. 2, 2008, pp. 545-551. doi:10.1016/j.foodchem.2007.06.046

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