Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential
| Autor: | Henrique, Jacqueline Thomé, Biason, Maria Victória, dos Santos Mendes, Poliana, Cardoso, Flávia Aparecida Reitz, Leimann, Fernanda Vitória, Gonçalves, Odinei Hess, Bona, Evandro, de Oliveira, Anielle, Marques, Leila Larisa Medeiros, Fuchs, Renata Hernandez Barros, Droval, Adriana Aparecida |
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| Zdroj: | In Food Chemistry: X 30 October 2024 23 |
| Databáze: | ScienceDirect |
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