Tomato as potential source of natural additives for meat industry. A review

  1. Domínguez, R.
  2. Gullón, P.
  3. Pateiro, M.
  4. Munekata, P.E.S.
  5. Zhang, W.
  6. Lorenzo, J.M.
Zeitschrift:
Antioxidants

ISSN: 2076-3921

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 1

Art: Rezension

DOI: 10.3390/ANTIOX9010073 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus