Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

  1. Echegaray, N.
  2. Gómez, B.
  3. Barba, F.J.
  4. Franco, D.
  5. Estévez, M.
  6. Carballo, J.
  7. Marszałek, K.
  8. Lorenzo, J.M.
Journal:
Trends in Food Science and Technology

ISSN: 0924-2244

Year of publication: 2018

Volume: 82

Pages: 110-121

Type: Review

DOI: 10.1016/J.TIFS.2018.10.005 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus