Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage
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Title
Polysaccharides in Spirulina platensis
Improve Antioxidant Capacity of Chinese-Style Sausage
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 82, Issue 11, Pages 2591-2597
Publisher
Wiley
Online
2017-10-12
DOI
10.1111/1750-3841.13946
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