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International Journal of Food Sciences and Nutrition|March 4, 2009
Cooking does not decrease hydrophilic antioxidant capacity of wild blueberriesRebecca Ree Murphy, Michael H Renfroe, Patricia Bowling Brevard, et al.
International Journal of Food Sciences and Nutrition|June 10, 2010
Differences in antioxidant levels of fresh, frozen and freeze-dried strawberries and strawberry jamKelly K Marques, Michael H Renfroe, Patricia Bowling B Brevard, et al.
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