Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review-Reference-Cited by-同舟云学术

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

Published:2018-12 Issue: Volume:82 Page:110-121
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Echegaray Noemí,Gómez Belén^ORCID,Barba Francisco J.^ORCID,Franco Daniel^ORCID,Estévez Mario^ORCID,Carballo Javier^ORCID,Marszałek Krystian^ORCID,Lorenzo Jose M.^ORCID

Funder

Noemi Echegaray with a predoctoral scholarship

CYTED

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain);Astorga;CyTA - Journal of Food,2011

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