Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)-Reference-Cited by-同舟云学术

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Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)

Published:2014-06 Issue:2 Volume:34 Page:371-378
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Alvarez-Parrilla Emilio,Mercado-Mercado Gilberto,La Rosa Laura Alejandra De,Díaz José Alberto López,Wall-Medrano Abraham,González-Aguilar Gustavo Adolfo

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n2/23.pdf

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