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Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro/ / Landbo, Anne-Katrine / Published for the Insstitute of Food Science and Technology (U.K.) by Blackwell Scientific Publicati / International journal of food science & / 727-736p. / 2001
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