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Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.
Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Fernandes RP, et al. J Food Sci Technol. 2016 Jan;53(1):451-60. doi: 10.1007/s13197-015-1994-x. Epub 2015 Aug 19. J Food Sci Technol. 2016. PMID: 26787964 Free PMC article.
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