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

    出版 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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