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Journal: FoodsVolume: 14Number: 3375
Article: Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion
  • Authors:
  • Zeshan Ali1,
  • Thomas Van Hecke1 and
  • Els Vossen1
  • et al.
Link: https://www.mdpi.com/2304-8158/14/19/3375

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