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    dcterms:publisher "Trends in Food Science and Technology";
    bibo:issn "0924-2244";
    bibo:page_range "110-121";
    dcterms:contributor "Echegaray N.; Gomez B.; Barba F.J.; Franco D.; Estevez M.; Carballo J.; Marszalek K.; Lorenzo J.M.";
    ou:eid "2-s2.0-85054805033";
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    ou:urlScopus <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85054805033&origin=inward>;
    dcterms:title "Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review";
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    ou:bibtex "@article{Echegaray_2018, doi = {10.1016/j.tifs.2018.10.005}, url = {https://doi.org/10.1016%2Fj.tifs.2018.10.005}, year = 2018, month = {dec}, publisher = {Elsevier {BV}}, volume = {82}, pages = {110--121}, author = {Noem{\\'{\\i}} Echegaray and Bel{\\'{e}}n G{\\'{o}}mez and Francisco J. Barba and Daniel Franco and Mario Est{\\'{e}}vez and Javier Carballo and Krystian Marsza{\\l}ek and Jose M. Lorenzo}, title = {Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review}, journal = {Trends in Food Science {\\&} Technology} }";
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    ou:tipoPublicacion "Review";
    ou:urlOrcid <https://publons.com/wos-op/publon/2193774/>;
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