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Journal: Antioxidants, 2020
Volume: 9
Number: 1061

Article: Phenolic Compounds Obtained from Olea europaea By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
Authors: by Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro and José Manuel Lorenzo
Link: https://www.mdpi.com/2076-3921/9/11/1061

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