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Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage.
Alarcón, Marina; López-Viñas, Manuel; Pérez-Coello, María Soledad; Díaz-Maroto, María Consuelo; Alañón, María Elena; Soriano, Almudena.
Afiliação
  • Alarcón M; Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
  • López-Viñas M; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
  • Pérez-Coello MS; Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
  • Díaz-Maroto MC; Area of Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
  • Alañón ME; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
  • Soriano A; Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Antioxidants (Basel) ; 9(8)2020 Aug 02.
Article em En | MEDLINE | ID: mdl-32748839
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Antioxidants (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Espanha