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Food QualityTechnological ApproachSustainable AgricultureAgricultural EconomicsQuality MaintenanceFood EngineeringReady-to-fry Potato SticksTechnologyFood StorageQuality DeteriorationHealth Sciences
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Use of a free radical method to evaluate antioxidant activity
Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 24.6K citations · Full text