Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues-Reference-Cited by-同舟云学术

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues

Published:2021-09 Issue: Volume:179 Page:108534
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Heck Rosane Teresinha,da Rosa Jordana Lima,Vendruscolo Raquel Guidetti,Cichoski Alexandre José,Meinhart Adriana Dillenburg,Lorini Alexandre,Paim Bruna Trindade,Galli Vanessa,Robalo Silvino Sasso,Dos Santos Bibiana Alves,de Pellegrin Luis Fernando Vilani,de Menezes Cristiano Ragagnin,Wagner Roger,Campagnol Paulo Cezar Bastianello

Publisher

Elsevier BV

Subject

Food Science

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