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Cinnamomum zeylanicum extracts reduce lipid oxidation in br..:
SIMBINE, Emelda Orlando
;
RODRIGUES, Larissa da Cunha
;
BURBARELLI, Maria Fernanda de Castro
...
Food Science and Technology. 42 (2022) - p. , 2022
Link:
https://doi.org/10.1590/fst.46420
RT Journal T1
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.46420&Exemplar=1&LAN=DE A1 SIMBINE, Emelda Orlando A1 RODRIGUES, Larissa da Cunha A1 BURBARELLI, Maria Fernanda de Castro A1 FÁVARO-TRINDADE, Carmen Sílvia A1 VIEGAS, Elisabete Maria Macedo A1 ENKE, Dariane Beatriz Schoffen A1 LAPA-GUIMARÃES, Judite PB FapUNIFESP (SciELO) YR 2022 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 42 LK http://dx.doi.org/https://doi.org/10.1590/fst.46420 DO https://doi.org/10.1590/fst.46420 SF ELIB - SuUB Bremen
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