Natural antioxidants to reduce the oxidation process of meat and meat products

  1. Lorenzo, J.M.
  2. Trindade, M.A.
  3. Ahn, D.U.
  4. Barba, F.J.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2019

Volumen: 115

Pages: 377-378

Type: Éditorial

DOI: 10.1016/J.FOODRES.2018.11.015 GOOGLE SCHOLAR
La source de données: Scopus