Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalMeat Science
Pages (from-to)538-546
Number of pages9
ISSN0309-1740
DOIs
Publication statusPublished - 2013

ID: 44072521