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Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT(s)) and organic (HT(o)) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized por...

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Detalles Bibliográficos
Autores principales:	Martínez Zamora, Lorena, Peñalver, Rocío, Ros, Gaspar, Nieto, Gema
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911453/ https://www.ncbi.nlm.nih.gov/pubmed/33513815 http://dx.doi.org/10.3390/antiox10020180

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