Influence of a gel emulsion containing microalgal oil and a blackthorn ( Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
Influence of a gel emulsion containing microalgal oil and a blackthorn ( Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now