Antioxidant capacity of hydrolyzed porcine tissues

Food Science & Nutrition 2014 / 05 Vol. 2; Iss. 3

Antioxidant capacity of hydrolyzed porcine tissues

Damgaard, Trine D., Otte, Jeanette A. H., Meinert, Lene, Jensen, Kirsten, Lametsch, René
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Volume:
2
Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.106
Date:
May, 2014
File:
PDF, 508 KB
english, 2014
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