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Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract
The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three leve...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7300040/ https://ncbi.nlm.nih.gov/pubmed/32566210 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1594 |
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