Evaluation of Cudrania tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
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Abstract Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat produ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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