[HTML][HTML] The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro …
G Lavado, R Cava - LWT, 2023 - Elsevier
The effect of nitrite (0 and 150 mg/kg NaNO 2) and a pomegranate peel extract (PPE)(0, 1,
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …
The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal …
G Lavado Rodas, R Cava López - 2023 - dehesa.unex.es
The effect of nitrite (0 and 150 mg/kg NaNO2) and a pomegranate peel extract (PPE)(0, 1,
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …
The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal …
G Lavado, R Cava - 2023 - cabidigitallibrary.org
The effect of nitrite (0 and 150 mg/kg NaNO2) and a pomegranate peel extract (PPE)(0, 1,
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …
and 2 mL/100 g) in the formulation of dry sausages on lipid-conjugated dienes (CDEs), lipid …