Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system

Article

Abstract: Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for

Palabras claves:

Date palm co-products, Dry-cured sausage, Lipid oxidation, Paprika added, physicochemical parameters, Ripening

Autores:

Ben-Abda J., Ciro-Gómez G.L., J. Ben-Abda, J. Vilella Espla, José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.

Fuentes:

rraae

scopus