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Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract

✍ Scribed by Sharon DeJong; Maria Cecilia Lanari

Book ID: 111709286
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 293 KB
Volume: 116
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2009.03.053

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