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Journal: Foods, 2020
Volume: 9
Number: 536
Article:
A Chemometric Approach to Establish Underlying Connections between Lipid and Protein Oxidation and Instrumental Color and Texture Characteristics in Brazilian Dry-cured Loin
Authors:
by
Denes K. A. Rosario, Maraysa R. Furtado, Yhan S. Mutz, Bruna L. Rodrigues, Yago A. A. Bernardo, Jéssica D. Baltar, Patricia C. Bernardes, Mario Estevez and Carlos A. Conte-Junior
Link:
https://www.mdpi.com/2304-8158/9/4/536
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