Innovative natural functional ingredients from olive and citrus extracts in spanish-type dry-cured sausage “fuet”

  1. Zamora, L.M.
  2. Peñalver, R.
  3. Ros, G.
  4. Nieto, G.
Revue:
Antioxidants

ISSN: 2076-3921

Année de publication: 2021

Volumen: 10

Número: 2

Pages: 1-16

Type: Article

DOI: 10.3390/ANTIOX10020180 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus