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Journal: Foods, 2019
Volume: 8
Number: 327

Article: The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
Authors: by Frederico V. R. Castro, Mariana A. Andrade, Ana Sanches Silva, Maria Fátima Vaz and Fernanda Vilarinho
Link: https://www.mdpi.com/2304-8158/8/8/327

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