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Author: Hyung-Youn Choi
1 Articles are founded.
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
Food Sci Anim Resour 2024;44(5):1126-1141.
https://doi.org/10.5851/kosfa.2024.e53
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https://doi.org/10.5851/kosfa.2024.e53