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Publication
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
Journal Contribution - Journal Article
Journal: FOOD RESEARCH INTERNATIONAL
ISSN: 0963-9969
Volume: 102
Pages: 785 - 792
BOF-keylabel:yes
IOF-keylabel:yes
BOF-publication weight:3
CSS-citation score:3
Authors:National
Authors from:Higher Education
Accessibility:Closed