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Author: Seung Gyu Lee
1 Articles are founded.
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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https://doi.org/10.5851/kosfa.2016.36.1.44