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Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content
The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats — carton, plastic, and aluminium bags (the last with and without modified atmosphere) — were evaluated during 12 months’ storage. The results showed that all fo...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648876/ https://ncbi.nlm.nih.gov/pubmed/26604357 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1940-y |
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