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    Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

    Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil by Han Chen, Hui-fang Zhao, Xiu-hua Meng, Jian Chen, Wen-long Wu, Wei-lin Li, Wei-lin Li, Han Lü

    Published 2023-11-01
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