Polysaccharides in <i>Spirulina platensis</i> Improve Antioxidant Capacity of Chinese‐Style Sausage
Aiguo Luo(Tufts University), Shulian Xie(Shanxi University), Bianfang Hu(Jinzhong University), Junping Lv(Shanxi University), Jia Feng(North University of China), C‐Y. Oliver Chen(Tufts University)
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