Effect of cooking on the antioxidant properties of coloured peppers
Ai Mey Chuah(Nara Women's University), Ya-Chi Lee(MingDao University), Tomoko Yamaguchi(Nara Women's University), Hitoshi Takamura(Nara Women's University), Lijun Yin(China Agricultural University), Teruyoshi Matoba(Nara Women's University)
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