Relationship between the Physiochemical Properties of Cocoa Procyanidins and Their Ability to Inhibit Lipid Oxidation in Liposomes

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[1] Toro-Uribe, Said
[2] López-Giraldo, Luis J.
[3] Decker, Eric A.
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Decker, Eric A. (edecker@foodsci.umass.edu) | 1600年 / American Chemical Society卷 / 66期
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