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Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

Crossref DOI link: https://doi.org/10.1007/s13197-017-2599-3

Published Online: 2017-04-04

Published Print: 2017-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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