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L. R. B. Mariutti and N. Bragagnolo, “Lipid Oxidation in Chicken Meat and the Impact of the Addition of Sage (Salvia officinalis L.) and Garlic (Allium sativum L.) as Natural Antioxidants,” Journal of the Adolfo Lutz Institute, Vol. 68, No. 1, 2009, pp. 1-11.

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