The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their...

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Detalles Bibliográficos
Autores principales: Vargas-Ramella, Márcio, Lorenzo, José M., Zamuz, Sol, Valdés, María Esperanza, Moreno, Daniel, Balcázar, María C. Guamán, Fernández-Arias, José M., Reyes, Jorge F., Franco, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389266/
https://www.ncbi.nlm.nih.gov/pubmed/34439538
http://dx.doi.org/10.3390/antiox10081290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8389266/
https://www.ncbi.nlm.nih.gov/pubmed/34439538
http://dx.doi.org/10.3390/antiox10081290

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