Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics
Author:
Funder
Research Affairs Office at Shiraz University
CNPq-TWAS Postgraduate Fellowship
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03580-5.pdf
Reference40 articles.
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4. An KI, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Kim CJ (2010) Effects of kimchi powder on quality characteristics of semi-dried pork jerky. Korean J Food Sci An 30:198–205
5. Asl RMZ, Niakousari M, Gahruie HH, Saharkhiz MJ, Khaneghah AM (2018) Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: antioxidant and antimicrobial characteristics. Food Res Int 107:462–469
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