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Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 an...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076720/ https://www.ncbi.nlm.nih.gov/pubmed/27800353 http://dx.doi.org/10.4081/ijfs.2014.1704 |