Tomato as potential source of natural additives for meat industry. A review

1. Domínguez, R.
2. Gullón, P.
3. Pateiro, M.
4. Munekata, P.E.S.
5. Zhang, W.
6. Lorenzo, J.M.

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DOI: 10.3390/ANTIOX9010073 GOOGLE SCHOLAR lock_openOpen access editor

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