Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

  1. Echegaray, N.
  2. Gómez, B.
  3. Barba, F.J.
  4. Franco, D.
  5. Estévez, M.
  6. Carballo, J.
  7. Marszałek, K.
  8. Lorenzo, J.M.
Aldizkaria:
Trends in Food Science and Technology

ISSN: 0924-2244

Argitalpen urtea: 2018

Alea: 82

Orrialdeak: 110-121

Mota: Berrikuspena

DOI: 10.1016/J.TIFS.2018.10.005 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus