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The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork

T. Juntachote, Emmerich Berghofer, S. Siebenhandl, Friedrich Bauer

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Key concepts: TBARS, Hexanal, Conjugated diene, Chemistry, Food science, Lipid oxidation, Thiobarbituric acid, Peroxide value

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