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The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounderParalichthys olivaceus

✍ Scribed by Takayuki ASHIDA; Yoshito TAKEI; Masahiro TAKAGAKI; Yoshinori MATSUURA; Eiji OKIMASU

No coin nor oath required. For personal study only.

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