Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
Palabras clave :
Functional meat products
PUFA
Lipid oxidation
Lemon balm
Phenolic compounds
Fecha de publicación :
2010
Cita:
de Ciriano MG, Rehecho S, Calvo MI, Cavero RY, Navarro I, Astiasaran I, et al. Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products. Meat Sci 2010 Jun;85(2):373-377.
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