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Antioxidant Effects of Protein-Bound Riboflavin and Free Riboflavin

✍ Scribed by TOSHIYUKI TOYOSAKI; TAKESHI MINESHITA

Book ID: 108813501
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 447 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb07859.x

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