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M. Cullere

  1. First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products
    2013/04/17 by Marco Cullere, M. Cullere, Louwrens C. Hoffman +3 · 2 citations
    Agricultural and Biological Sciences · Chemistry · Medicine · #Dye analysis and toxicity #Meat and Animal Product Quality #Phytochemicals and Antioxidant Activities