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Taylor & Francis Ltd

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The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables

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Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

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The Histochemical Demonstration of Cytochrome Oxidase in Fresh-Frozen Sections of Nematodes

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Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

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