Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

  1. Gutierrez-Gonzalez, V.
  2. Rivero-Perez, M.D.
  3. Gerardi, G.
  4. Muñiz, P.
  5. González-SanJose, M.L.
  6. Jaime, I.
  7. Cavia-Saiz, M.
CRediT (researchers' contribution):
Gutierrez-Gonzalez, V.: Methodology, Investigation, Formal analysis, Writing original draft. Rivero-Perez, M.D.: Methodology, Investigation. Gerardi, G.: Methodology, Investigation, Writing review editing. Muñiz, P.: Conceptualization, Supervision, Project administration, Funding acquisition, Formal analysis, Writing review editing. González-SanJose, M.L.: Conceptualization, Methodology, Investigation. Jaime, I.: Supervision, Project administration, Funding acquisition. Cavia-Saiz, M.: Conceptualization, Supervision, Formal analysis, Writing original draft, Writing review editing.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2023

Volume: 427

Type: Article

DOI: 10.1016/J.FOODCHEM.2023.136625 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10259/7953
Repositorio Institucional de la Universidad de Burgos (RIUBU): lock_openOpen access Handle

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