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Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked...
by
Rey
,
A.I
.
,
Hopia, A.
,
Kivikari, R.
,
Kahkonen, M.
Published in
LWT - Food Science and Technology
(2005)
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