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Antioxidant activity of essential oil from Coriandrum Sativum L. in Italian salami
Four formulations of Italian salami type were produced: without antioxidants; with essential oil of coriander essential oil (0.01%); with BHT (0.01%); and with Coriander essential oil and BHT (0.005 and 0.005%). The antioxidant activity of salamis was evaluated by the lipid oxidation, through the...
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| Publicado no: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=395940104017 |
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