Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

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Title
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
Authors
Keywords
Natural antioxidant, Phenolic compounds, Lipid and protein oxidation, Microencapsulated fish oil, Sausage
Journal
MEAT SCIENCE
Volume 124, Issue -, Pages 54-60
Publisher
Elsevier BV
Online
2016-11-06
DOI
10.1016/j.meatsci.2016.11.002

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