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Journal: Foods, 2021
Volume: 10
Number: 152

Article: Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants
Authors: by Kathrine Holmgaard Bak and Mark P. Richards
Link: https://www.mdpi.com/2304-8158/10/1/152

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