Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

Published 2018 View Full Article

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Title
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
Authors
Keywords
Ultrasound-assisted extraction, Conventional maceration extraction, Green-extraction, Natural antioxidant, Microencapsulation, n, -3 PUFAs, Healthier meat products
Journal
MEAT SCIENCE
Volume 148, Issue -, Pages 164-170
Publisher
Elsevier BV
Online
2018-10-25
DOI
10.1016/j.meatsci.2018.10.017

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