Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life-Reference-Cited by-同舟云学术

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

Published:2018-12 Issue: Volume:114 Page:47-54
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lorenzo Jose M.^ORCID,Vargas Flávia Carolina,Strozzi Isabella,Pateiro Mirian,Furtado Marianna M.,Sant'Ana Anderson S.,Rocchetti Gabriele^ORCID,Barba Francisco J.,Dominguez Ruben^ORCID,Lucini Luigi^ORCID,do Amaral Sobral Paulo José

Funder

Xunta de Galicia

CYTED

São Paulo Research Foundation

National Council for Scientific and Technological Development

Scientific Initiation (PIBIC) fellowship of Isabella Strozzi

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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