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Autor:
Deocleciano C. de Santana Neto, Ângela M. T. M. Cordeiro, Bruno R. L. A. Meireles, Íris B. S. Araújo, Mario Estévez, Valquíria C. S. Ferreira, Fábio A. P. Silva
Publikováno v:
Foods, Vol 10, Iss 6, p 1338 (2021)
This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken pat
Externí odkaz:
https://doaj.org/article/836203d9681c49989941a42ccc7742cd