Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03342-y.pdf
Reference49 articles.
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3. Arakaki, D. G., Candido, C. J., Silva, A. F., Guimaráes, R. C. A., & Hiane, P. A. (2016). In vitro and in vivo antioxidant activity of the pulp of Jatoba-do-cerrado. Food Science and Technology, 36, 166–170
4. Armenteros, M., Morcuende, D., Ventanas, S., & Estévez, M. (2013). Application of natural antioxidants from strawberry tree (Arbutus unedo L.) and dog rose (Rosa canina L.) to frankfurters subjected to refrigerated storage. Journal of Integrative Agriculture, 12(11), 1972–1981. https://doi.org/10.1016/S2095-3119(13)60635-8
5. Barriuso, B., & Astiasar´an, I., & Ansorena, D. (2013). A review of analytical methods measuring lipid oxidation status in foods: A challenging task. European Food Research and Technology, 236, 1–15. https://doi.org/10.1007/s00217-012-1866-9
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