Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage
Crossref DOI link: https://doi.org/10.1007/s13197-020-04519-x
Published Online: 2020-05-20
Published Print: 2021-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bortnowska, Grażyna http://orcid.org/0000-0003-0537-6800
Przybylska, Sylwia
Iwański, Robert
Text and Data Mining valid from 2020-05-20
Version of Record valid from 2020-05-20
Article History
Revised: 18 April 2020
Accepted: 8 May 2020
First Online: 20 May 2020