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Journal: Foods, 2022
Volume: 11
Number: 3917
3917
Article: Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage
Authors: by Éva Varga-Visi, Ildikó Jócsák, Vanda Kozma, Katalin Lóki, Omeralfaroug Ali and András Szabó
Link: https://www.mdpi.com/2304-8158/11/23/3917

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