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Antioxidant Activity of Pickled Sauced Meat Before and After Cooking and in vitro Gastrointestinal Digestion
Antioxidant Activity of Pickled Sauced Meat Before and After Cooking and in vitro Gastrointestinal Digestion
2020
Wang Le
Xiang Li
Wenying Liu
Jia Xiaoyun
Shouwei Wang
Xiaoling Qiao
Xiaoyu Cheng
Keywords:
Antioxidant
Chemistry
Food science
In vitro
Gastrointestinal digestion
Correction
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