Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified...

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Detalles Bibliográficos
Autores principales: Rocchetti, Gabriele, Bernardo, Letizia, Pateiro, Mirian, Barba, Francisco J., Munekata, Paulo E. S., Trevisan, Marco, Lorenzo, José M., Lucini, Luigi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696221/
https://www.ncbi.nlm.nih.gov/pubmed/33203110
http://dx.doi.org/10.3390/foods9111668

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696221/
https://www.ncbi.nlm.nih.gov/pubmed/33203110
http://dx.doi.org/10.3390/foods9111668

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