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Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages
Author(s):
J.M. Broncano
,
J. Otte
,
M.J. Petron
,
V. Parra
,
M.L. Timón
Publication date:
2012-02-01
Journal:
Meat science
Publisher:
Elsevier BV
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DOI::
10.1016/j.meatsci.2011.09.015
PubMed ID::
22000499
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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