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Effects of Tea Polyphenols on Color Stability and Lipid Oxidation in Ostrich Meat
Li Xiao-ping, Chen Jin-ping, Zhang Fu-xin
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (03) : 187-190.
Effects of Tea Polyphenols on Color Stability and Lipid Oxidation in Ostrich Meat
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