Natural antioxidants to reduce the oxidation process of meat and meat products

  1. Lorenzo, J.M.
  2. Trindade, M.A.
  3. Ahn, D.U.
  4. Barba, F.J.
Journal:
Food Research International

ISSN: 1873-7145,  0963-9969

Year of publication: 2019

Volume: 115

Pages: 377-378

Type: Editorial

DOI: 10.1016/J.FOODRES.2018.11.015 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus