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,...
Guardat en:
| Publicat a: | Biotecnia |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad de Sonora
2024
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|