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Journal: Antioxidants, 2021
Volume: 10
Number: 445
Article:
Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation
Authors:
by
Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza and José Ángel Rufián-Henares
Link:
https://www.mdpi.com/2076-3921/10/3/445
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