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4-hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors

Nicole Gasc1, Sylviane Taché, Estelle Rathahao

  • 1Laboratoire des Xénobiotiques, UMR 1089 INRA-ENVT, Toulouse, France.

Redox Report : Communications in Free Radical Research
|February 1, 2007
PubMed

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