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Antioxidative activity of Green Tea or Rosemary extracts against protein oxidation in the production of pork sausages
Food Chemistry

[email protected] ; Leif Skibsted ¹ ; Lise Nersting ² ; Mari Ann Tørngren ; Sisse Jongberg ³

¹ University of Copenhagen, Department of Food Science ;

² Danish Meat Research Institute ;

³ Department of Food Science, University of Copenhagen

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42197

Co-authors (4)