Tomato as Potential Source of Natural Additives for Meat Industry. A Review

AuthID
 P-016-8ZA
6
Author(s)
Domínguez R.
·
Pateiro M.
·
Munekata P.E.S.
·
Zhang W.
·
Lorenzo J.M.
Document Type
Review
Year published
2020
Published
in Antioxidants
Volume: 9, Issue: 1, Pages: 73
Indexing
Scopus®
Crossref®122
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85079175137
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