Ficocianina, tocoferol e ácido ascórbico na prevenção da oxidação lipídica em charque-Reference-Cited by-同舟云学术

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Ficocianina, tocoferol e ácido ascórbico na prevenção da oxidação lipídica em charque

Published:2011-12-09 Issue:04 Volume:14 Page:301-307
ISSN:1981-6723
Container-title:Brazilian Journal of Food Technology
language:
Short-container-title:BJFT

Author:

BERTOLIN Telma Elita,Freitas MARGARITES Ana Claudia,GIACOMELLI Bruna,FRUETTI Andréia,HORST Camila,Freitas TEIXEIRA Débora Marli de

Publisher

Institute of Food Technology

Subject

Food Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion;Food Research International;2020-11

2. Effect of rosemary ( Rosmarinus officinalis ) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life;Journal of Food Processing and Preservation;2019-06-24

3. Antioxidative effect of Arthrospira platensis biomass on the lipid oxidation;Vigilância Sanitária em Debate;2017-08-31

4. Evaluation of lipid stability of atomized egg added the optimized blend of antioxidants and kept under different temperatures;Revista Brasileira de Higiene e Sanidade Animal;2017

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