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C. Jacobsen, M. Let, N. Nielsen and A. Meyer, “Antioxidant Strategies for Preventing Oxidative Flavour Deterioration of Foods Enriched with n-3 Polyunsaturated Lipids: A Comparative Evaluation,” Trends in Food Science & Technology, Vol. 19, No. 2, 2008, pp. 76-93. doi:10.1016/j.tifs.2007.08.001

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