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Journal: Foods, 2019
Volume: 8
Number: 406
406
Article: Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs
Authors: by Stina C. M. Burri, Kajsa Granheimer, Marine Rémy, Anders Ekholm, Åsa Håkansson, Kimmo Rumpunen and Eva Tornberg
Link: https://www.mdpi.com/2304-8158/8/9/406

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