Effect of replacing a synthetic antioxidant for natural extract of yerba mate (Ilex paraguariensis) on the physicochemical characteristics, sensory properties, and gastrointestinal digestion in vitro of burgers
| Autor: | Feihrmann, Andresa Carla a, b, c, ⁎, Coutinho, Fernando Henrique b, dos Santos, Iza Catarini b, de Marins, Annecler Rech a, de Campos, Talita Aparecida Ferreira c, da Silva, Natallya Marques c, Duarte, Vitor Anthony d, Matiucci, Marcos Antônio a, de Souza, Maria Luiza Rodrigues e, Gomes, Raquel Guttierres b, c |
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| Zdroj: | In Food Chemistry Advances October 2022 1 |
| Databáze: | ScienceDirect |
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