Strategies to increase the shelf life of meat and meat products with phenolic compounds
作者： Paulo ES Munekata , Mirian Pateiro , Elisa Rafaela Bonadio Bellucci , Rubén Domínguez , Andrea Carla da Silva Barretto
DOI: 10.1016/BS.AFNR.2021.02.008
关键词: Food science 、 Shelf life 、 Chemistry
摘要:
elsevier.com 
sci-hub.st 参考文章(89)
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