Publication | Closed Access
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
24
Citations
173
References
2021
Year
Food ChemistryAntimicrobial CompoundsMeat PackagingPolyphenolicsFood Bioactive CompoundSustainable SourcesMedicineSeafood ProductsMicrobiologyPharmacologyFood SafetyOxidative StressHealth Sciences
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