Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages-Reference-Cited by-同舟云学术

Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages

Published:2023-08 Issue: Volume:202 Page:109198
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cava Ramón,Ladero Luis

Funder

Junta de Extremadura

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

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5. Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: Application of principal component analysis;Boeing;Chemistry Central Journal,2014

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