Phenolic compounds obtained from olea europaea by‐products and their use to improve the quality and shelf life of meat and meat products—a review

  1. Munekata, P.E.S.
  2. Nieto, G.
  3. Pateiro, M.
  4. Lorenzo, J.M.
Revista:
Antioxidants

ISSN: 2076-3921

Ano de publicación: 2020

Volume: 9

Número: 11

Páxinas: 1-24

Tipo: Revisión

DOI: 10.3390/ANTIOX9111061 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus