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Wiley, International Journal of Food Science + Technology, 7(36), p. 727-735

DOI: 10.1046/j.1365-2621.2001.00515.x

Wiley, International Journal of Food Science + Technology, 7(36), p. 727-735, 2008

DOI: 10.1111/j.1365-2621.2001.00515.x

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Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro

Journal article published in 2001 by Anne-Katrine Landbo, Anne S. Meyer ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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