Strategies to increase the shelf life of meat and meat products with phenolic compounds

Paulo E. S. Munekata(Centro Tecnológico de Automoción de Galicia), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Mirian Pateiro(Centro Tecnológico de Automoción de Galicia), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Elisa Rafaela Bonádio Bellucci(Universidade Estadual Paulista (Unesp)), Andrea Carla da Silva Barretto(Centro Universitário de Rio Preto)
Advances in food and nutrition research
January 1, 2021
10.1016/bs.afnr.2021.02.008
Cited by 39

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