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Combination antibacterial activity and antioxidant property allows to increase the service life of food products.
Combination antibacterial activity and antioxidant property allows to increase the service life of food products.
2012
Sandy Ladeuze
Rémi Dure
Jacques Mahillon
Antoine Clinquart
Charline Rousseau
Edwige Malassenet
Emmanuelle Martin
Keywords:
Antioxidant
Food science
Antibacterial activity
Service life
Chemistry
food products
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