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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2020
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| Materias: | |
| 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 |