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Original Articles

Characteristic of antioxidant activity of dry-cured pork loins inoculated with probiotic strains of LAB

Características de la actividad antioxidante del lomo de cerdo curado en seco inoculado con cepas probióticas de LAB

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Pages 374-381 | Received 18 Aug 2016, Accepted 08 Dec 2016, Published online: 06 Feb 2017

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