Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami-Reference-Cited by-同舟云学术

Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami

Published:2022-07-23 Issue:10 Volume:15 Page:2282-2293
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Demarco Fabrício,Rômio Ana Paula,da Trindade Alfaro Alexandre,Tonial Ivane Benedetti

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02877-2.pdf

Reference62 articles.

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3. Alizadeh, L., Nayebzadeh, K., & Mohammadi, A. (2016). A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. Journal of Food Science and Technology, 53(1), 611–620. https://doi.org/10.1007/s13197-015-2062-2

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