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Food Composition and Analysis

Anti-rancidity effect of essential oils, application in the lipid stability of cooked turkey meat patties and potential implications for health

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Pages 50-57 | Received 16 May 2014, Accepted 07 Aug 2014, Published online: 29 Sep 2014

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M. Bonesi, M. R. Loizzo, M. Leporini, M. C. Tenuta, N. G. Passalacqua & R. Tundis. (2018) Comparative evaluation of petitgrain oils from six Citrus species alone and in combination as potential functional anti-radicals and antioxidant agents. Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 152:5, pages 986-993.
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