Ferrous-iron-induced oxidation in chicken liver slices as measured by hemichrome formation and thiobarbituric acid-reactive substances: Effects of dietary vitamin E and β-carotene
- 13 January 2003
- journal article
- Published by Elsevier
- Vol. 15 (1) , 37-48
- https://doi.org/10.1016/0891-5849(93)90123-c
Abstract
No abstract availableKeywords
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