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Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 an...
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| Publicado no: | Ital J Food Saf |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications, Pavia, Italy
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076720/ https://ncbi.nlm.nih.gov/pubmed/27800353 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2014.1704 |
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