Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

  1. García-Lomillo, J.
  2. Gonzalez-SanJose, M.L.
  3. Del Pino-García, R.
  4. Ortega-Heras, M.
  5. Muñiz-Rodríguez, P.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Any de publicació: 2017

Volum: 77

Pàgines: 85-91

Tipus: Article

DOI: 10.1016/J.LWT.2016.11.038 GOOGLE SCHOLAR
Font de les dades: Scopus