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.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2020

Volumen: 9

Número: 11

Pages: 1-24

Type: Révision

DOI: 10.3390/ANTIOX9111061 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus