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Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

✍ Scribed by Marta Gutiérrez-Larraínzar; Javier Rúa; Irma Caro; Cristina de Castro; Dolores de Arriaga; María Rosario García-Armesto; Pilar del Valle

No coin nor oath required. For personal study only.

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