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.
Revue:
Applied Sciences (Switzerland)

ISSN: 2076-3417

Année de publication: 2020

Volumen: 10

Número: 23

Pages: 1-22

Type: Révision

DOI: 10.3390/APP10238340 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus