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Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed...
Autores principales: | Albergamo, Ambrogina, Vadalà, Rossella, Metro, Daniela, Nava, Vincenzo, Bartolomeo, Giovanni, Rando, Rossana, Macrì, Antonio, Messina, Laura, Gualtieri, Roberto, Colombo, Nadia, Sallemi, Sabrina, Leonardi, Michelangelo, Lo Turco, Vincenzo, Dugo, Giacomo, Cicero, Nicola |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471101/ https://www.ncbi.nlm.nih.gov/pubmed/34574239 http://dx.doi.org/10.3390/foods10092129 |
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