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bibliographicCitation Hernández-Hernández E, Ponce-Alquicira E, Jaramillo-Flores ME, Guerrero Legarreta I. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 2009 Feb;81(2):410–7. doi: 10.1016/j.meatsci.2008.09.004. PMID: 22064182.
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title Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters
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