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Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs ?

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https://hal.inrae.fr/hal-02963075
Contributor : Sabine Rossi <>
Submitted on : Friday, October 9, 2020 - 4:54:45 PM
Last modification on : Thursday, March 4, 2021 - 3:24:05 PM

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  • HAL Id : hal-02963075, version 1

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Arturo-Schaan, L, Roger L, Veronique Sante-Lhoutellier, Ambrois S. Dietary vitamin E associated with plant polyphenols efficiently protects lipoperoxidation in pork chop and sausage in the finishing pigs ?. International Congress of Meat Science and Technology, 2017, Cork, Ireland. ⟨hal-02963075⟩

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