Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage-Reference-Cited by-同舟云学术

Effect of freeze-dried green tea added in hamburgers as source of antioxidant during freezing storage

Published:2018-10-18 Issue:11 Volume:42 Page:e13780
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Fachinello Marcelise Regina¹,Vital Ana Carolina Pelaes²^ORCID,Chambo Ana Paula Sartório¹,Wielewski Priscila¹,Matumoto-Pintro Paula Toshimi¹²³^ORCID

Affiliation:

1. Centro de Ciências Agrárias, Programa de Pós-Graduação em Zootecnia; Universidade Estadual de Maringá; Maringá Brasil

2. Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciências de Alimentos; Universidade Estadual de Maringá; Maringá Brasil

3. Departamento de Agronomia, Centro de Ciências Agrárias; Universidade Estadual de Maringá; Maringá Brasil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13780/fullpdf

Reference49 articles.

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3. AOAC 1997 Official methods of analysis 16th 2 1 43 Gaithersburg, Md. AOAC International

4. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: Results from analyses in the Netherlands Cohort Study;Botterweck;Food and Chemical Toxicology: an International Journal Published for the British Industrial Biological Research Association,2000

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