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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 785 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C | 72 | 42 | 69 | 58 | 86 | 62 | 1 |
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| COOKING SWEETPOTATO ROOTS INCREASES THE IN VITRO BIOACCESSIBILITY OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITIES, BUT NOT VITAMIN C.pdf | 195 |
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