Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without ant...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Mirelli Bianchin, Daiane Pereira, Jacqueline de Florio Almeida, Cristiane de Moura, Rafaelly Simionatto Pinheiro, Leila Fernanda Serafini Heldt, Charles Windson Isidoro Haminiuk, Solange Teresinha Carpes
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2020-11-01
Sarja:	Molecules
Aiheet:	<i>Rosmarinus officinalis</i> <i>Salvia officinalis</i> natural antioxidant antibacterial activity total phenolic compounds HPLC
Linkit:	https://www.mdpi.com/1420-3049/25/21/5160
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