Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analyzed at 0, 4, 8, and...

Descripción completa

Detalles Bibliográficos
Autores principales: Alarcón, Marina, López-Viñas, Manuel, Pérez-Coello, María Soledad, Díaz-Maroto, María Consuelo, Alañón, María Elena, Soriano, Almudena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463938/
https://www.ncbi.nlm.nih.gov/pubmed/32748839
http://dx.doi.org/10.3390/antiox9080687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463938/
https://www.ncbi.nlm.nih.gov/pubmed/32748839
http://dx.doi.org/10.3390/antiox9080687

Ejemplares similares