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Plant-Derived Natural Antioxidants in Meat and Meat Products
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shel...
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| Pubblicato in: | Antioxidants (Basel) |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7761563/ https://ncbi.nlm.nih.gov/pubmed/33276503 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9121215 |
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