DomÃnguez, R.; Gullón, P.; Pateiro, M.; Munekata, P.E.S.; Zhang, W.; Lorenzo, J.M.
Tomato as Potential Source of Natural Additives for Meat Industry. A Review. Antioxidants 2020, 9, 73.
https://doi.org/10.3390/antiox9010073
AMA Style
DomÃnguez R, Gullón P, Pateiro M, Munekata PES, Zhang W, Lorenzo JM.
Tomato as Potential Source of Natural Additives for Meat Industry. A Review. Antioxidants. 2020; 9(1):73.
https://doi.org/10.3390/antiox9010073
Chicago/Turabian Style
DomÃnguez, Rubén, Patricia Gullón, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, and José Manuel Lorenzo.
2020. "Tomato as Potential Source of Natural Additives for Meat Industry. A Review" Antioxidants 9, no. 1: 73.
https://doi.org/10.3390/antiox9010073
APA Style
DomÃnguez, R., Gullón, P., Pateiro, M., Munekata, P. E. S., Zhang, W., & Lorenzo, J. M.
(2020). Tomato as Potential Source of Natural Additives for Meat Industry. A Review. Antioxidants, 9(1), 73.
https://doi.org/10.3390/antiox9010073