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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 157 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 0 | 0 | 58 | 41 | 16 | 25 | 17 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C.pdf | 28 |
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