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2. Change in radical-scavenging activity while cooking curry and rice using commercial roux of different oil and fat contents in a water- and lipo-soluble environment.
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   Mami Ando et al, 2010, Journal for the Integrated Study of Dietary Habits CrossRef
4. Antioxidative Capacity of Soyfoods and Soy Active Compounds
   Wanida Chitisankul et al, 2022, Polish Journal of Food and Nutrition Sciences CrossRef