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Journal: Antioxidants, 2021
Volume: 10
Number: 306

Article: Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
Authors: by Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti and Luca Settanni
Link: https://www.mdpi.com/2076-3921/10/2/306

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