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.
Zeitschrift:
Antioxidants

ISSN: 2076-3921

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 11

Seiten: 1-24

Art: Rezension

DOI: 10.3390/ANTIOX9111061 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus