Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages-Reference-Cited by-同舟云学术

Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages

Published:2016-01-28 Issue:10 Volume:118 Page:1450-1462
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dragoev Stefan G.¹,Balev Dessislav K.¹,St. Nenov Nenko²,Vassilev Kiril P.¹,Vlahova‐Vangelova Dessislava B.¹

Affiliation:

1. Department of Meat and Fish Technology, Technological FacultyUniversity of Food TechnologiesPlovdivBulgaria

2. Department of Heat Engineering, Technical FacultyUniversity of Food TechnologiesPlovdivBulgaria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500445

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5. Effect of extracts of Piper nigrum and Cinnamon officinalis on the oxidative stability of dry‐fermented meat products during refrigerated storage;Balev D.;Sci. Works,2009

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