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Evaluation of antioxidant activity and oxidative stability of spice-added mayonnaise |
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| Authors: | Hyunsoo Kwon Jae Hyung Ko Han-Seung Shin |
| Affiliation: | 1. Department of Food Science and Biotechnology and Food Bio Safety Research Center, Dongguk University-Seoul, Seoul, 100-715, Korea |
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| 本文献已被 SpringerLink 等数据库收录！ | |
