Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

  1. Pateiro, M.
  2. Barba, F.J.
  3. Domínguez, R.
  4. Sant'Ana, A.S.
  5. Mousavi Khaneghah, A.
  6. Gavahian, M.
  7. Gómez, B.
  8. Lorenzo, J.M.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2018

Volumen: 113

Pages: 156-166

Type: Article

DOI: 10.1016/J.FOODRES.2018.07.014 GOOGLE SCHOLAR
La source de données: Scopus