Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability
Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids,...
محفوظ في:
| الحاوية / القاعدة: | Biotecnia |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Universidad de Sonora
2024
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.redalyc.org/articulo.oa?id=672978747010 https://www.redalyc.org/journal/6729/672978747010/ https://www.redalyc.org/journal/6729/672978747010/html/ https://www.redalyc.org/journal/6729/672978747010/672978747010.epub https://www.redalyc.org/journal/6729/672978747010/movil |
| الوسوم: |
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