Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
Author:
Affiliation:
1. UASVM of Bucharest; Faculty of Veterinary Medicine; 105 Splaiul Independentei, 5 district 050097 Bucharest Romania
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12298/fullpdf
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