Cite
HARVARD Citation
Burri, S. et al. (2020). Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system. Meat science. p. . [Online].
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Burri, S. et al. (2020). Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system. Meat science. p. . [Online].