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.
Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2017

Ausgabe: 77

Seiten: 85-91

Art: Artikel

DOI: 10.1016/J.LWT.2016.11.038 GOOGLE SCHOLAR
Datenquelle: Scopus