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1 Zhang X, "Volatile compounds in fresh-cut pineapple heated at different temperatures" 36 : 567-573, 2012
2 Benzie LF, "The ferric reducing ability of plasma (FRAP) as a measure of “anti-oxidant power”: The FRAP Assay" 239 : 70-76, 1996
3 Prior RL, "Standardised methods for the determination of anti-oxidant capacity and phenolics in foods and dietary supplements" 53 : 4290-4302, 2005
4 Kim DO, "Quantification of polyphenolics and their anti-oxidant capacity in fresh plums" 51 : 6509-6515, 2003
5 Ma X, "Polyphenolic compounds and anti-oxidant properties in mango fruits" 129 : 102-107, 2011
6 Shen Y, "Phytochemicals in sweet sorghum (Dura) and their anti-oxidant capabilities against lipid oxidation" 61 : 12620-12624, 2013
7 Zhang Y, "Phenolic compositions and anti-oxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits" 145 : 674-680, 2014
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9 Xia W, "Phenolic composition of Chinese wild mandarin (Citrus reticulate Balnco.) pulps and their anti-oxidant properties" 52 : 466-474, 2014
10 Pande G, "Organic acids, anti-oxidant capacity, phenolic content and lipid characterization of Georgia-grown underutilized fruit crops" 120 : 1067-1075, 2010
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