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The hydrophilic and lipophilic contribution to total antioxidant activity

Tipo de material: TextoTextoSeries ; Food Chemistry, 73(2), p.239-244, 2001Trabajos contenidos:
  • Amao, Marino B
  • Cano, Antonio
  • Acosta, Manuel
Tema(s): Recursos en línea:
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-13844 (Browse shelf(Opens below)) Available

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