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Impact of Cooking and Digestion,In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

✍ Scribed by Iona Baker,Magali Chohan,Elizabeth I. Opara

Book ID: 126359309
Publisher: Springer US
Year: 2013
Tongue: English
Weight: 153 KB
Volume: 68
Category: Article
ISSN: 1573-9104
DOI: 10.1007/s11130-013-0379-4

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