Eryngium caeruleum essential oil as a promising natural additive: in vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature.
- Published in:
- Functional Foods in Health & Disease, 2021, v. 11, n. 1, p. 11, doi. 10.31989/ffhd.v11i1.766
- By:
- Publication type:
- Article