Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02456.x/fullpdf
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4. Lipid oxidation products and atherosclerosis;Berliner;Vascular Pharmacology,2002
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