Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté-Reference-Cited by-同舟云学术

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Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

Published:2014-03 Issue: Volume:147 Page:386-394
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pateiro M.,Lorenzo J.M.,Amado I.R.,Franco D.

Funder

Consellería de Innovación e Industria of Xunta de Galicia (The Regional Government)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef;Ahn;Journal of Food Science,2002

2. Antioxidant activities of the extracts from chestnut flower, leaf, skin and fruit;Barreira;Food Chemistry,2008

3. Photoxidation of colesterol and lipids of turkey meat during storage under commercial retail conditions;Boselli;Food Chemistry,2005

4. Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity;Bozan;Food Chemistry,2008

5. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts;Carreau;Journal of Chromatography A,1978

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