Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef patties
Keywords:
Antioxidant
Blackthorn
Extract
Fat replacer
Gel
Omega-3
Citation:
Alejandre, M. (Marta); Ansorena, D. (Diana); Calvo, M.I. (María Isabel); et al. "Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced fat beef patties". Meat Science. 148, 2019, 219 - 222
Statistics and impact
0 citas en
Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.