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S13197-016-2315-8
S13197-016-2315-8
http://dx.doi.org/10.1007/S13197-016-2315-8
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
P356
Q41375732-0C9B7772-1920-481A-ADE4-674D2EF4EE7F
P356
S13197-016-2315-8
http://dx.doi.org/10.1007/S13197-016-2315-8