Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
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Title
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef
Authors
Keywords
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Journal
Biomolecules
Volume 9, Issue 10, Pages 614
Publisher
MDPI AG
Online
2019-10-17
DOI
10.3390/biom9100614
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