Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
| Year | 2018 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2021-09-30 |
| Author order | 第四(以上)作者 |
| Corresponding author | 是 |
| Publication year | 2018 |
| Publication month | 11 |
| Journal name | Food Research International |
| Publication area | 英國 |
| Volume | 113 |
| Issue | 0 |
| Start page | 156 |
| End page | 166 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |