Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
- 31 August 2007
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 76 (4), 604-610
- https://doi.org/10.1016/j.meatsci.2007.01.021
Abstract
No abstract availableKeywords
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