Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear ( Opuntia stricta ) in the stabilization of salami

Published 2018 View Full Article

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Title
Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear ( Opuntia stricta ) in the stabilization of salami
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 111, Issue -, Pages 561-568
Publisher
Elsevier BV
Online
2018-01-10
DOI
10.1016/j.ijbiomac.2018.01.025

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