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.

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DOI: 10.3390/ANTIOX9111061 GOOGLE SCHOLAR lock_openOpen access editor

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