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.

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DOI: 10.3390/ANTIOX10020180 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus