Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

  1. Pateiro, M.
  2. Barba, F.J.
  3. Domínguez, R.
  4. Sant'Ana, A.S.
  5. Mousavi Khaneghah, A.
  6. Gavahian, M.
  7. Gómez, B.
  8. Lorenzo, J.M.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2018

Volum: 113

Pàgines: 156-166

Tipus: Article

DOI: 10.1016/J.FOODRES.2018.07.014 GOOGLE SCHOLAR
Font de les dades: Scopus