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Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage

Luo, Aiguo; Feng, Jia; Hu, Bianfang; Lv, Junping; Chen, C-Y Oliver; et al.  Journal of Food Science Vol. 82, Iss. 11,  (Nov 2017): 2591-2597.

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