Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers-Reference-Cited by-同舟云学术

Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers

Published:2022-10 Issue: Volume:1 Page:100130
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Feihrmann Andresa Carla^ORCID,Coutinho Fernando Henrique,dos Santos Iza Catarini,de Marins Annecler Rech,de Campos Talita Aparecida Ferreira,da Silva Natallya Marques,Duarte Vitor Anthony,Matiucci Marcos Antônio,de Souza Maria Luiza Rodrigues,Gomes Raquel Guttierres

Publisher

Elsevier BV

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