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Antioxidant ActivityPhysicochemical PropertiesBioactive CompoundsVolatile CompoundsAntioxidant CapacityLactic Acid BacteriaRheological PropertiesLipid OxidationDietary FiberGut MicrobiotaOxidative StabilityFood SafetyPhenolic CompoundsSensory AnalysisAntimicrobial ActivityOxidative StressSensory EvaluationMeat QualityFunctional PropertiesGas Chromatography-Mass Spectrometry
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vol.12 (2023)
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vol.9 (2020)
vol.8 (2019)
vol.7 (2018)
vol.6 (2017)
vol.5 (2016)
vol.4 (2015)
vol.3 (2014)
vol.2 (2013)
vol.1 (2012)