Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.
Keywords:
Omega-3 PUFA
Lipid oxidation
Linseed oil
COPs
Volatile compounds
Borage leaves
Citation:
Ciriano MGd, García-Herreros C, Larequi E, Valencia I, Ansorena D, Astiasarán I. Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. Meat Sci 2009 10;83(2):271-277
Statistics and impact
0 citas en
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.