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    Effects of cooking on the flavonoid content and radical scavenging activity of bitter gourd (Momordica charantia) crude extracts Por Balin, Kimberly D.

    Publicado em 2013
    Also available in UP Diliman Digital Archives
    Thesis

    Effects of cooking on the flavonoid content and radical scavenging activity of bitter gourd (Momordica charantia) crude extracts

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