Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

Physicochemical properties, oxidative stability and antioxidant capacity (AC) of clean label meat-based sauces (MBSs) were investigated with reference to cold storage time (ST) and addition of phenolic extracts (PEs): green coffee bean (GCE), green tea (GTE), knotweed rhizome (KRE). All parameters d...

Descripción completa

Detalles Bibliográficos
Autores principales: Bortnowska, Grażyna, Przybylska, Sylwia, Iwański, Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813964/
https://www.ncbi.nlm.nih.gov/pubmed/33500590
http://dx.doi.org/10.1007/s13197-020-04519-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7813964/
https://www.ncbi.nlm.nih.gov/pubmed/33500590
http://dx.doi.org/10.1007/s13197-020-04519-x

Ejemplares similares