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pro vyhledávání: '"sup>Dessislava B. Vlahova-Vangelova"'
Autor:
sup>Dessislav K. Balev, sup>Yasin M. Uzakov, sup>Stefan G. Dragoev, sup>Dessislava B. Vlahova-Vangelova, sup>Mira S. Serikkaisai
Publikováno v:
Advance Journal of Food Science and Technology. 6:877-883
The colorant and antioxidant activity of dried fruits of Goji Berry (GB) (Lycium chinense) and/or butternut Pumpkin Powder (PP) (Cucurbita moschata) can be used for reduction of part of nitrites in cooked and smoked meat products. Since many of these