Effects of grape pomace flour on quality parameters of salmon burger
Author:
Affiliation:
1. Department of Pharmaceutical Sciences Federal University of Sao Paulo Diadema Brazil
2. Instituto de Pesca APTA/SAA Santos Brazil
3. Departamento de Tecnologia de Alimentos/Faculdade de Engenharia de Alimentos UNICAMP Campinas Brazil
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14329
Reference72 articles.
1. Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different persian pistachio nuts
2. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
3. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications
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