Published in
Elsevier, Food Research International, (69), p. 164-169, 2015
DOI: 10.1016/j.foodres.2014.12.024
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3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
Journal article published in 2015 by
Huynh Nguyen Bao Loan,
Frank Devlieghere,
Caroline Van Hoeke,
Bruno De Meulenaer 
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