The antioxidant effect of colombian berry (Vaccinium meridionale sw.) extracts to prevent lipid oxidation during pork patties shelf-life

Article

Abstract: A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in

Palabras claves:

Lipid oxidation, Natural antioxidant, Phenolic compound, Pork patties, Sensory analysis, Vaccinium meridionale Sw

Autores:

Franco D., Jorge Felipe Reyes, José M. Fernández-Arias, Lorenzo J.M., Maria del Cisne Guaman Balcazar, Moreno D., Valdés M.E., Vargas-Ramella M., Zamuz S.

Fuentes:

scopus