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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 1057 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 86 | 62 | 70 | 43 | 41 | 82 | 37 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C.pdf | 259 |
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