Red beetroot. A potential source of natural additives for the meat industry

  1. Domínguez, R.
  2. Munekata, P.E.S.
  3. Pateiro, M.
  4. Maggiolino, A.
  5. Bohrer, B.
  6. Lorenzo, J.M.
Journal:
Applied Sciences (Switzerland)

ISSN: 2076-3417

Year of publication: 2020

Volume: 10

Issue: 23

Pages: 1-22

Type: Review

DOI: 10.3390/APP10238340 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus