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HARVARD Citation
Zhou, F. et al. (2019). Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food chemistry. p. . [Online].
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Zhou, F. et al. (2019). Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress. Food chemistry. p. . [Online].