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The Antioxidative Potential of Irradiated and Lyophilized Citrus Peel Extract in Beef and Pork
The Antioxidative Potential of Irradiated and Lyophilized Citrus Peel Extract in Beef and Pork
2004
C. Jo
H. J. Kang
N.Y. Lee
W. G. Kim
K H Lee
M.W. Byun
Keywords:
Food science
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