Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
| Autor: | Coutinho de Oliveira, Thales Leandro, Malfitano de Carvalho, Stephan, de Araújo Soares, Rodrigo, Andrade, Milene Aparecida, Cardoso, Maria das Graças, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf |
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| Zdroj: | In LWT - Food Science and Technology March 2012 45(2):204-212 |
| Databáze: | ScienceDirect |
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