Cite
HARVARD Citation
Gallego, M. et al. (2017). Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. Food research international. pp. 296-306. [Online].
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Gallego, M. et al. (2017). Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. Food research international. pp. 296-306. [Online].