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Journal: Antioxidants, 2019
Volume: 8
Number: 100

Article: Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine
Authors: by Małgorzata Starowicz and Henryk Zieliński
Link: https://www.mdpi.com/2076-3921/8/4/100

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