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Journal: Antioxidants, 2016
Volume: 5
Number: 19

Article: Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage
Authors: by Marwan Al-Hijazeen, Eun Joo Lee, Aubrey Mendonca and Dong Uk Ahn
Link: https://www.mdpi.com/2076-3921/5/2/19

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