"Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties"
written by Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis,
published by Food and Nutrition Sciences, Vol.7 No.8, 2016
has been cited by the following article(s):
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