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Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions

  • S. Z. Tang
  • , S. Y. Ou
  • , X. S. Huang
  • , W. Li
  • , J. P. Kerry
  • , D. J. Buckley
  • Jinan University

Research output: Contribution to journal › Article › peer-review

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