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Pomegranate peel as a source of antioxidants for the contro..:
Cava, Ramón
;
Ladero, Luis
Meat Science. 202 (2023) - p. 109198 , 2023
Link:
https://doi.org/10.1016/j.meatsci.2023.109198
RT Journal T1
Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2023.109198&Exemplar=1&LAN=DE A1 Cava, Ramón A1 Ladero, Luis PB Elsevier BV YR 2023 SN 0309-1740 JF Meat Science VO 202 SP 109198 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2023.109198 DO https://doi.org/10.1016/j.meatsci.2023.109198 SF ELIB - SuUB Bremen
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