Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants.

Bak, Kathrine Holmgaard; Richards, Mark P

Bak, Kathrine Holmgaard; Richards, Mark P.

Afiliação

Bak KH; Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Richards MP; Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, 1933 Observatory Dr., Madison, WI 53706-1284, USA.

Foods ; 10(1)2021 Jan 13.

Article em En | MEDLINE | ID: mdl-33450829

Palavras-chave

deli meat; hexanal; lipid oxidation; natural antioxidants; oxidation flavor; rosemary; solid-phase microextraction gas chromatography

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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