Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without ant...

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Detalles Bibliográficos
Autores principales: Bianchin, Mirelli, Pereira, Daiane, Almeida, Jacqueline de Florio, de Moura, Cristiane, Pinheiro, Rafaelly Simionatto, Heldt, Leila Fernanda Serafini, Haminiuk, Charles Windson Isidoro, Carpes, Solange Teresinha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7664241/
https://www.ncbi.nlm.nih.gov/pubmed/33171894
http://dx.doi.org/10.3390/molecules25215160

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7664241/
https://www.ncbi.nlm.nih.gov/pubmed/33171894
http://dx.doi.org/10.3390/molecules25215160

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