Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages-Reference-Cited by-同舟云学术

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Published:2018-11 Issue: Volume:145 Page:389-398
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aquilani Chiara^ORCID,Sirtori Francesco,Flores Monica^ORCID,Bozzi Riccardo^ORCID,Lebret Benedicte^ORCID,Pugliese Carolina^ORCID

Publisher

Elsevier BV

Subject

Food Science

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