Quality and Palatability of Pork Patty Containing Wine
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200712242641359.pdf
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1. Nitrite Inhibition of Clostridium botulinum : Electron Spin Resonance Detection of Iron-Nitric Oxide Complexes
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3. Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation
4. Polyphenolics in Grape Seeds—Biochemistry and Functionality
5. Antioxidant Activity and Radioprotective Effects against Chromosomal Damage Induced in Vivo by X-rays of Flavan-3-ols (Procyanidins) from Grape Seeds (Vitis vinifera): Comparative Study versus Other Phenolic and Organic Compounds
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