Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

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Authors: Chiara Aquilani, Francesco Sirtori, Monica Flores, Riccardo Bozzi, Benedicte Lebret, Carolina Pugliese

Journal title: Meat Science

Journal number: 145

Journal publisher: Elsevier BV

Published year: 2018

Published pages: 389-398

DOI identifier: 10.1016/j.meatsci.2018.07.019

ISSN: 0309-1740