Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers
Erica Longato(University of Turin), Juana Fernández‐López(Universitat de Miguel Hernández d'Elx), Ryszard Amarowicz(Polish Academy of Sciences), Pier Giorgio Peiretti(National Research Council), Francesco Gai(National Academies of Sciences, Engineering, and Medicine), Giorgia Meineri(University of Turin), José Ángel Pérez‐Álvarez(Universitat de Miguel Hernández d'Elx), Manuel Viuda‐Martos(Universitat de Miguel Hernández d'Elx)
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