MIRAGLIA, D.; ESPOSTO, S.; BRANCIARI, R.; URBANI, S.; SERVILI, M.; PERUCCI, S.; RANUCCI, D. Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage. Italian Journal of Food Safety, [S. l.], v. 5, n. 4, 2016. DOI: 10.4081/ijfs.2016.6167. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/6167. Acesso em: 15 jul. 2024.