Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties.
| Autor: | BARBIERI, GIAMPIERO1 gianpiero.barbieri@ssica.it, BERGAMASCHI, MONICA1, SACCANI, GIOVANNA1, CARUSO, GIORGIA2, SANTANGELO, ANNA3, TULUMELLO, RITA4, VIBHUTE, BHALCHANDRA5, BARBIERI, GERMANA1 |
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| Zdroj: | Journal of AOAC International. Sep/Oct2019, Vol. 102 Issue 5, p1401-1406. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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