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Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere
 
 

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Journal: Medicines, 2018
Volume: 5
Number: 11

Article: Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops
Authors: by Sisse Jongberg, Mari Ann Tørngren and Leif H. Skibsted
Link: https://www.mdpi.com/2305-6320/5/1/11

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