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Journal: AntioxidantsVolume: 14Number: 832
Article: Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation
- Authors:
- María Jesús Petrón1,*,
- María Jesús Martín-Mateos2 and
- Miriam Sánchez-Ordóñez2
- et al.
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