ARTICLE
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doi:10.20944/preprints202410.0373.v1
Subject:
Engineering,
Industrial And Manufacturing Engineering
Keywords:
Purslane; Sausages; Lipid oxidation; Fatty acid composition; Thiobarbituric acid; Ferric Reducing Antioxidant Power; DPPH radical scavenging activity; Shelf life
Online: 7 October 2024 (03:41:53 CEST)