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Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food

Detalles Bibliográficos
Autor principal:	Parsons, Barry J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575643/ https://www.ncbi.nlm.nih.gov/pubmed/28805716 http://dx.doi.org/10.3390/foods6080068

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