Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)

The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus...

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Detalles Bibliográficos
Autores principales: Pateiro, Mirian, Lorenzo, José M., Vázquez, José A., Franco, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665572/
https://www.ncbi.nlm.nih.gov/pubmed/26785340
http://dx.doi.org/10.3390/antiox4010102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4665572/
https://www.ncbi.nlm.nih.gov/pubmed/26785340
http://dx.doi.org/10.3390/antiox4010102

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