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Journal: Foods, 2024
Volume: 13
Number: 1002

Article: Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System
Authors: by Thi Thu Huong Huynh, Wanwisa Wongmaneepratip and Kanithaporn Vangnai
Link: https://www.mdpi.com/2304-8158/13/7/1002

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