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Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
Authors
Abraham
Abraham Wall-Medrano
+11 more
Alberto
Alejandra Laura
Emilio Alvarez-Parrilla
Gilberto Mercado-Mercado
Gustavo Adolfo
Gustavo Adolfo González-Aguilar
José Alberto
José Alejandra
L A De
López Díaz
Rosa
Publication date
23 April 2020
Publisher
Abstract
Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce
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Last time updated on 07/12/2020