Stability of phenolic compounds in dry fermented sausages...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 06 Vol. 57; Iss. 1

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

Ribas-Agustí, Albert, Gratacós-Cubarsí, Marta, Sárraga, Carmen, Guàrdia, M. Dolors, García-Regueiro, José-Antonio, Castellari, Massimo
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Volume:
57
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.12.046
Date:
June, 2014
File:
PDF, 1.04 MB
english, 2014
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