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Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples wi...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688078/ https://www.ncbi.nlm.nih.gov/pubmed/36421709 http://dx.doi.org/10.3390/biom12111695 |