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Journal: Antioxidants, 2021
Volume: 10
Number: 1969

Article: Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water
Authors: by Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi and Maria Teresa Rodriguez-Estrada
Link: https://www.mdpi.com/2076-3921/10/12/1969

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