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publicationName Redox report : communications in free radical research
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bibliographicCitation Gasc N, Taché S, Rathahao E, Bertrand-Michel J, Roques V, Guéraud F. 4-hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors. Redox Rep. 2007;12(1):40–4. doi: 10.1179/135100007x162257. PMID: 17263907.
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title 4-Hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors
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